Butter Chicken Taco Boats

Try this tasty Indian dish with a twist - the kids will love it.

January 28 2019

Kids love butter chicken because although it's a curry, it's a very mild version and is easy on even the most sensitive tummy.

Butter chicken curry paste can be replaced with any mild curry paste, like korma. 

For a change, replace diced chicken breast with chicken thigh fillets and cut away the excess fat.


700g diced chicken breast
1⁄4 cup butter chicken curry paste 
1 tblsp olive oil
400g can cherry tomatoes in juice 
300ml tub light thickened 
cooking cream
8 Stand ‘N’ Stuff tortilla boats 
250g packet microwaveable 
basmati rice

2 tblsps caster sugar
2 tblsps boiling water
2 tblsps rice wine vinegar
1 Lebanese cucumber, halved, 
de-seeded, thinly sliced
1⁄2 small red onion, thinly sliced


Prep: 25 Minutes - Cook: 12 Minutes - Serves 4

Prep: 25 Minutes - Cook: 12 Minutes - Serves 4



  1. To make pickle, dissolve sugar in water in a bowl. Stir in all the remaining ingredients. Refrigerate, covered for 20 minutes.

    2 Combine chicken and paste in a bowl. Mix well.

    3 Heat oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, stirring occasionally for about 3 minutes, or until browned. Return all chicken to pan with tomatoes and cream.

    4 Bring to boil. Gently boil, stirring occasionally for about 6 minutes, or until chicken is cooked and sauce is slightly thickened. Remove from heat.

    5 Meanwhile, place tortilla boats on an oven tray.

    6 Cook in a moderate oven (180C) for about 8 minutes, or until crisp.

    7 Heat rice according to packet directions. Divide among boats. Top with butter chicken and cucumber pickle.

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