Butter chicken

Ingredients
2 ts of canola oil
2 tbs of tandoori paste
1 tbs of fresh ginger-finely grated
1/3 cup of caned chickpeas
1/4 cup of plain yogurt
of coconut cream
cup of chicken stock
300g of chicken beast fillet


Method
1. Drain and Crush chickpeas in a
small bowl
2. Put potatoes on
3. Cut chicken into medium sized
strips
4. Cook chicken pieces with the oil
in a large frypan over a medium
heat for 3-5mins or until brown.
5. Place chicken on plate and move
aside
6. Heat remaining oil on frypan with
ginger and tandoor paste stir for a
minute
7. Return chicken to pan
8. Remove heat and add stock
9. Stir the ingredients
10. Turn heat off and add chickpeas
11. Move from heat and leave coved
for 10 minutes
12. Stir yogurt into butter chicken
mixture and stir
13. Serve with potatoes.

Time
Cooking time- 32 mins
Preparation 8 mins
Serving time - 2 mins
Rice Cooking times:
White Rice: 18 to 25 minutes
Brown Rice: 30 to 40 minutes
Wild Rice: 45 to 60 minutes
Serves 2