A new twist on an old favourite, the crunchy topping on this butter chicken pie will get a standing ovation from your family!
450g packet microwave basmati rice
450g jar mild butter chicken simmer sauce
300ml tub light thickened cooking cream
300g shredded roast chicken meat
1½ cups frozen peas
75g packet ready-to-eat mini pappadums, lightly crushed
Mango chutney, to serve
Crumble rice over base of a lightly oiled, large ovenproof dish (10-cup capacity).
Combine sauce and cream in a large saucepan. Bring to boil. Gently stir in chicken and peas. Remove from heat. Pour over rice. Cover dish with a sheet of oiled foil.
Cook in a moderate oven (180C) for 20 minutes. Remove from oven. Discard foil. Top with pappadums. Return to oven.
Cook, uncovered, for about 10 minutes, or until pappadums are golden brown. Serve with chutney.
TIP! Ready-to-eat mini pappadums are available in the Indian section of supermarkets. If you prefer, buy a barbecued chicken. Discard skin and shred flesh.