Butter chicken curry paste can be replaced with any mild curry paste, such as korma. For a change, replace diced chicken breast with chicken thigh fillets. Cut away excess fat.
Ingredients
Method
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.
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