1 x Marion’s Kitchen Butter Chicken, which includes:
BUTTER CHICKEN PASTE
DRIED CHILLI & SPICES
800g (about 1.7 lb) peeled and deveined prawns (shrimp)
25g butter or 1 tbsp vegetable oil
1 onion, finely chopped
3 tbsp cream
In a large bowl, combine my BUTTER CHICKEN PASTE and your prawns. Mix well.
Heat butter or oil over medium-high heat in a saucepan with a lid. Add onions and those fragrant DRIED CHILLI & SPICES. Cook, stirring for 3-4 minutes until onions are soft.
Add prawn mixture and cook, for about 2 minutes. Now stir through the CRUSHED TOMATOES. Cover with a lid and simmer on low for 10 minutes. Remove lid and simmer for another 5 minutes to thicken slightly. Remove from heat and stir through the cream. Enjoy!