Place the oil, butter and onion and in a large casserole dish. Place on the base of the oven and cook on MEDIUM MICROWAVE for 3 mins.
Add the paste and cook on MEDIUM MICROWAVE for a further 3 mins.
Add the chicken and stir well to coat. Add the pepper, tomatoes and tomato puree.
Cover and cook on CONVECTION 160ºC + MEDIUM MICROWAVE for 20 – 30 mins or until the chicken is cooked. Stir occasionally.
Remove the lid and add the coconut cream. Cook on MEDIUM MICROWAVE for 3 mins to warm through. Season and serve with basmati rice and naan bread.
If the sauce is too thick add small amounts of water to thin down.