Tip: Tikka curry paste has a medium heat rating. For extra spice, add a teaspoon of dried chilli flakes to the pan with onion.
2 tblsps olive oil
750g chicken thigh fillets, trimmed, sliced
1 onion, halved, thinly sliced
1/3 cup tikka paste
300ml tub light thickened cooking cream
250g punnet cherry tomatoes, halved
1 cup fresh basil leaves
1 cup basmati rise
1/2 cup frozen peas
Toasted warm naan bread, to serve
Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add chicken in three batches. Cook, turning occasionally for about 2 to 3 minutes, or until browned. Remove.
2. Add remaining oil to pan with onion. Cook, stirring occasionally, over a medium heat for about 3 minutes, or until soft. Add paste. Cook, stirring for 1 minute.
3. Return chicken to pan with cream, tomatoes and 1/3 cup water. Bring to boil. Gently boil, stirring occasionally, for about 10 minutes, or until chicken is cooked. Sprinkle with basil leaves.
4. Meanwhile, cook rice in a large saucepan of boiling water for about 8 minutes, or until tender, adding peas in the last 2 minutes.
5. Serve curry with rice and warm naan.