Butter Chicken (mild chicken curry)

Serves 6

1 kg chicken (diced)
2 onions (diced)
2 tbsp oil
75 g butter
Butter chicken paste (I like Patak’s)
2 tsp ginger (grated)
2 tsp garlic (chopped)
300 ml water
400 g tinned tomatoes (or tomato puree)
300 ml cream (light)
1 tsp sugar (optional)
Salt and pepper to taste

Heat oil and butter in pan and fry onion until soft.
Add ginger, garlic and butter chicken paste and cook for 2 minutes.
Add 100 ml of the water and simmer until water has almost evaporated.
Add chicken and cook until sealed.
Add diced tomatoes and remaining 200 ml of water, simmer uncovered for 15 minutes.
Add cream (and sugar if needed), gently simmer for 4 minutes.
Season to taste.

Served with rice and naan bread.