|1 Jar Ozganics Butter Chicken Curry Sauce||1 tbls sunflower oil or ghee|
|500g chicken thigh fillet||200ml fresh coconut cream|
|Rice||A handful or coriander to garnish|
- Cut chicken thigh fillets into 2cm cubes. Heat 1 tbls of sunflower oil or ghee in a saucepan. Add diced chicken and seal.
- Next add Ozganics Butter Chicken Curry Sauce and simmer gently until the chicken is cooked through and the sauce has thickened slightly.
- Cook basmati rice as per directions on the packet and keep warm. Now add the coconut cream and stir through. Cook papadums according to directions on the packet.
- Arrange cooked rice on plate with the Butter Chicken, garnish with a few fresh coriander leaves and papadums.