Easy Butter Chicken Thigh Curry

Thinly slice the onion. Using a fork, scrape the skin of the cucumber lengthwise to create long lines (see Kitchen 101), then thinly slice into rounds. Combine 2 tsp white vinegar and ¼ tsp sugar in a large bowl and season with salt and pepper. Add the cucumber and toss to combine. Set aside to pickle, tossing occasionally, until needed.

Rinse the rice until water runs clear. Melt 10g butter in a small saucepan over medium heat. Cook the onion, stirring, for 5 mins or until soft. Stir in rice. Add 250ml (1 cup) water, cover and bring to a simmer. Reduce heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Meanwhile, crush or finely chop 2 garlic cloves. Cut the chicken into bite-sized chunks, then season with salt and pepper. Melt 10g butter in a medium saucepan over medium-high heat. Cook the chicken, stirring, for 4 mins or until browned.

Add the garlic, curry paste and half the tomato paste* to the chicken and cook, stirring, for 1 min or until combined. Add the coconut milk and 2 tbs water and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, for 8 mins or until the chicken is cooked through and the flavours are developed.

Add 1 tsp sugar to the curry and stir to combine. Taste, then season with salt and pepper. Divide the onion rice and butter chicken among bowls. Serve with the drained pickled cucumber and enjoy!

Scoring the outside of the cucumber doesn't just look pretty – it also helps the pickling liquid penetrate the cucumber.