Recipe Suggestion1. Fry diced onion in 2 tbsps. of oil in a pan, until soft. Add 400g diced chicken and fry for 4-5 minutes. 2. Add the contents of the jar of paste along with 1tsp ginger and garlic puree and fry for a further 1-2 minutes. 3. Add a can of chopped tomatoes and simmer for 15 minutes. Ensure that the product is thoroughly cooked and piping hot throughout, no pink meat remains, and the juices run clear. 4. Finish with 150ml double cream and simmer for a further 3 minutes. Serve with rice.