Yoghurt ensures this version of butter chicken is a little lighter on our arteries; not that the kids care, they love it anyway. Recipe courtesy of Bill Granger from his book Easy, published by HarperCollins Publishers.
Ingredients
| 1 | Onion |
| 2 Tbsp | Oil, (light flavoured) |
| 2 Tbsp | Tandoori paste |
| 750 | Boneless chicken thighs, skinless (Main) |
| 400 g | Chopped tomatoes |
| 125 ml | Chicken stock |
| 100 g | Cashew nuts |
| 125 g | Greek yoghurt, Thick (Main) |
| 1 Tbsp | Lemon juice |
| 1 Tbsp | Brown sugar |
| 1 handful | Fresh coriander, roughly chopped |
| 1 to serve | Lime, wedges |
AdvertisementAdvertise with NZME.
Directions
- Heat the oil in a large wok or frying pan over medium to high heat.
- Add the onion and cook, stirring occasionally, for 6-8 minutes, or until golden and softened. Add the curry paste and cook for a further 1-2minutes, stirring, until fragrant
- Cut the chicken into 2cm chunks add and cook, stirring to coat, for 2-3 minutes. Add the tomatoes and stock and stir to combine.
- Bring to a simmer, reduce heat to low and cook gently for 15 minutes, or until the chicken is cooked through.
- Meanwhile, blitz the cashew nuts in a food processor until finely ground. Add to the chicken and simmer gently for a further 5 minutes, or until the sauce has thickened.
- Remove from the heat and stir through the yoghurt, lemon juice and sugar.
- Serve the curry with steamed rice, coriander and a squeeze of lime juice.
A taste of Eat Well straight to your inbox
Sign up for Eat Well recipe inspiration, news and more.By signing up for this newsletter, you agree to NZME’s Terms of Use and Privacy Policy.
