Butter Chicken Breast and Basmati Rice

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a medium saucepan on medium-high heat.

Once hot, add the korma curry paste, tomato puree and garlic. Cook, stirring, until fragrant, 1 min.

Next, pour the water for the sauce (see pantry for amount) into the pan of spices.

Stir through the diced chicken, chicken stock paste and sugar (see pantry for amount).

Bring to a boil, then lower the heat and simmer until the chicken is cooked through and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once thickened, stir through the peas, creme fraiche and butter (see pantry for amount). 

Cook until the butter has melted and everything’s piping hot, 1-2 mins. 

Once the rice is cooked, use a fork to fluff it up.

Add a splash of water to the curry if it's a little too thick. Season with salt and pepper if needed.