Prep time: 10mins 

Cooking time: 25mins 

Serves 4 

INGREDIENTS: 

• 2 cups parboiled basmati rice  
• 1 Tbsp ghee 
• 600g chicken breast  
• 1 jar butter chicken sauce 450g (HFM or What’s for dinner) 
• ½ cucumber  

• ½ cup plain unsweetened yoghurt  
• ¼ bunch coriander  
• 1 packet papadums  

METHOD:  

1. First cook the rice as per packet instructions - add ½ Tbsp of the ghee and a pinch of salt while cooking. 
2. Dice the chicken into medium size pieces approx. 2-3cm and set aside. In a medium-size saucepan, on high heat, add the other ½ Tbsp of ghee and sear the chicken for approx. 5mins until golden then add the butter sauce. Add water to the empty jar to fill ¼ of the jar, shake to rinse and add to the pan, stir well, bring to the boil and turn down to low, let cook for 10-15mins stirring occasionally. 
3. Meanwhile, wash, pick and finely chop the coriander. Grate the cucumber and place it into a small bowl with the yoghurt. Add the coriander and season with salt and pepper, mix well and set aside. 
4. Cook the papadums as per packet instruction, by shallow frying them or in the microwave. 
5. Once chicken and rice are cooked, serve hot with cucumber raita, papadums and garnish with some freshly chopped coriander.