For the butter chicken:
4 skinless boneless chicken breasts
3 tablespoons tandoori paste
1 tablespoon Chelsea Dark Cane Sugar
1 tablespoon oil
5 spring onions, chopped
3 cups (250 g)button mushrooms, sliced
4 courgettes, chunky sliced
1 red pepper, deseeded and sliced
¼ cup chopped parsley
¼ cup chopped coriander, include stalks and leaves
2 cups sour cream or thick yoghurt
extra coriander leaves to garnish

For the rice:
2 cups long grain rice
1 teaspoon salt

8 small or 4 large poppadoms

Cut up the chicken breasts into bite sized pieces and place in an oven proof dish – a small lasagne dish or casserole. Spoon in the tandoori paste, Chelsea Dark Cane Sugar and oil and mix well to evenly coat the chicken. Cover with plastic wrap and allow to marinate for 2 – 3 hours or preferably overnight.

Preheat oven to 200°C.

Add the spring onions, mushrooms, pepper, courgettes, parsley and coriander to the chicken and stir. Bake for 35 – 40 minutes, stirring every now and then so the chicken cooks evenly. Remove from the oven and stir in the sour cream or yoghurt. Sprinkle with coriander leaves.

To cook the rice:
Half fill a large saucepan with water. Add the salt and bring to the boil. Add the rice and boil for 12 minutes, stirring once or twice to prevent sticking. Drain the rice through a sieve and serve.

For the poppadoms:
Place 1 poppadom at a time on a paper towel in the microwave. Cook on high for 50 – 60 seconds until puffed and crispy. Cool on a wire rack as you cook the remainder of the poppadoms.