700g diced chicken breast
1⁄4 cup butter chicken curry paste
1 tblsp olive oil
400g can cherry tomatoes in juice
300ml tub light thickened cooking cream
8 Stand ‘N’ Stuff tortilla boats
250g packet microwaveable basmati rice
2 tblsps caster sugar
2 tblsps boiling water
2 tblsps rice wine vinegar
1 Lebanese cucumber, halved, de-seeded, thinly sliced
1⁄2 small red onion, thinly sliced
To make pickle, dissolve sugar in water in a bowl. Stir in all the remaining ingredients. Refrigerate, covered for 20 minutes.
2 Combine chicken and paste in a bowl. Mix well.
3 Heat oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, stirring occasionally for about 3 minutes, or until browned. Return all chicken to pan with tomatoes and cream.
4 Bring to boil. Gently boil, stirring occasionally for about 6 minutes, or until chicken is cooked and sauce is slightly thickened. Remove from heat.
5 Meanwhile, place tortilla boats on an oven tray.
6 Cook in a moderate oven (180C) for about 8 minutes, or until crisp.
7 Heat rice according to packet directions. Divide among boats. Top with butter chicken and cucumber pickle.