Butter Chicken Curry Paste

1. Saute 300g of diced boneless chicken with 20g of butter and the entire contents of this pack for 2 minutes.
2. Add 200ml of water and cook until the chicken is cooked through and the curry becomes thick.
3. Take the curry off the flame. Add 3 tbsp. (45 ml.) of fresh cream. Give it a good stir.