Step 1

Heat a saucepan over medium heat. Add the chicken and Patak’s® Butter Chicken Paste and cook, stirring, for 2-3 mins or until the paste is aromatic and the chicken is golden.

Step 2

Reserve 2 tbs of coconut cream. Add remaining coconut cream to the pan with 1/2 cup (125ml) water. Reduce heat to low. Cover and cook, stirring occasionally, for 6-8 mins. Add the beans. Cook for a further 4 mins or until the chicken is cooked through. Season.

Step 3

Divide the rice among serving bowls. Top with curry. Sprinkle with coriander and drizzle with the reserved coconut cream. Serve with naan.