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Has been front page at this price, and even when it's a little more expensive.
Now for my input. The instructions on the packages could be written better. I also usually stretch the paste with more chicken and a few other ingredients, with little/no detriment to flavor. Here is my lazy re-write of the instructions with some optional veggie, rice/quinoa, almond add-ins:
Chicken Butter Curry, Veggies, Rice/Quinoa, Almonds
(a) 2-3 pounds thawed chicken breasts
(b) 100g packet "Kitchens of India Paste for Butter Chicken Curry"
(c) 3 tbsp butter or coconut oil, if you prefer
(d) 1 cup water
(e) 3/4 to 1 & 1/4 cups rice or quinoa
(f) However much curry powder you may want to add to the non chicken ingredients
(g) 1/2 cup (or more) almonds
(h) 1-5 cups frozen veggies (I use either "Organic Mixed Vegetables" or "Normandy-Style Vegetable Blend" from Costco )
1. Chop chicken into whatever sized chunks you prefer to have in your curry.
2. Follow instructions on box, which I will now translate better:
3. In a pan, mix chicken with butter and curry paste, thoroughly.
4. Bring to boil, then lower to a simmer, and cover.
5. About this time, you should start your rice/quinoa, if you desire rice/quinoa. You want it to finish at about the same time the 20 minutes is done on the chicken.
6. Add the almonds in with the rice/quinoa.
7. Add curry powder to rice, if you desire more spice/curry.
8. About this time, you should probably start heating the veggies, which I do by following the instructions on the bag. Add extra curry powder if desired.
9. As each dish finishes, combine them in whichever pot is biggest. The excess liquid from the chicken should be absorbed by the rice/quinoa.
10. Cook dishes together as long as desired, without overcooking anything (smart!)