Creamy Indian Chicken Curry

• Meanwhile, trim and roughly chop baby broccoli. Cut chicken tenderloins into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Season, then transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 4-5 minutes. • Add mild curry paste and cook until fragrant, 1 minute. • Stir in light cooking cream, the water (for the curry) and the remaining butter. Simmer until slightly thickened, 1-2 minutes. • Add cooked chicken to the curry and stir to combine. Season to taste.