Serves 4

ingredients

700g Lenard's diced chicken
Lenard's Butter Chicken Curry Base
1 cup fresh cream
4 cups of basmati rice
4 pappadums

Prepare rice.

Pour Lenard's Butter Chicken Curry Base into a saucepan, heat and simmer. Add 700g diced chicken and cook on medium heat until chicken is lightly cooked.

Pour in 1 cup of fresh cream and stir through. Simmer on low heat until sauce has thickened (approximately 25 minutes) and meat is tender.

Serve with steamed Basmati rice and pappadums for a traditional Indian meal.

Tip: Simmer longer for a thicker sauce with fuller flavour.