Butter Chicken

This recipe is from the cookbook Simply Heaven Volume 2.

2 tbsp oil
500g (1 lb) chicken thigh fillets, cut into chunks (I used boneless chicken breast)
2 onions, chopped
2 cloves garlic, crushed
1 tbsp grated ginger
2 tsp garam masala
2 tsp ground cumin
2 tsp paprika
2 tsp tumeric
1/2 tsp hot chilli powder
400g (14oz) can chopped tomatoes
250ml Philly Original Cream for Cooking
Steamed basmati rice, to serve
1/4 cup coriander leaves
1/4 cup tasted flaked almonds
Steamed green vegetables, to serve
Pappadums, to serve

1) Heat half the oil in a large saucepan and cook the chicken for 5 minutes or until golden. Remove and set aside.

2) Heat the remaining oil in the saucepan and saute the onions for 5 minutes, until softened. Reduce the heat; stir in garlic, ginger and spices and cook for 1 minute. Add tomatoes and chicken, cover and simmer for 10 minutes.

3) Stir in the cream and simmer until heated through. Spoon chicken and sauce over rice in serving bowls. Sprinkle with coriander and almonds. Serve with green vegetables and pappadums.