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.
|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|
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- 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.