Butter Chicken

This is adapted from Bill Granger's 'Easy' cookbook. I nickname him the 'vain' chef as he constantly mentions his weight throughout the book. In fact he starts this recipe with "I'm too vain..." but it tastes great without all the added cream of a traditional butter chicken curry.

(serves 2)
  • 2 tbsp oil
  • 1 large onion, finely diced
  • 2 tbsp curry paste (I used green)
  • 4-6 chicken thighs, cut into 2 cm chunks
  • 400g can of tomatoes
  • 1/3 cup of chicken or vege stock or white wine
  • 2/3 cup cashew nuts or almond meal (ground almonds)
  • 1/3 cup yoghurt (I use Naturalea acidophilus plain unsweetened although Bill uses thick Greek yoghurt which often contains cream so I've gone ultra healthy & it still tasted yum)
  • 1 tbsp lemon juice
  • steamed rice (I used black rice which has a lovely sweet taste and went well with this but you can use basmati or brown or rice of your choice) OR cauliflower rice
  • lime wedges & handful fresh coriander to serve
  1. Heat oil in a wok or large frying pan over a high heat and brown chicken pieces quickly on each side, remove & set aside.
  2. Lower heat to medium & cook onion for 6-8 minutes until soft & golden.
  3. Add curry paste & cook for another 1-2 minutes stirring until fragrant.
  4. Add tomatoes and stock, stir to combine. Bring to a simmer, reduce heat & cook gently for 10 minutes then add chicken and simmer for another 5 minutes or until chicken is cooked through.
  5. Meanwhile, blitz the cashews in a food processor until finely ground.
  6. Add to the chicken & simmer for a further 5 minutes or until sauce has thickened.
  7. Remove from the heat & stir through the yoghurt &,lemon juice.
  8. Serve with steamed rice, dressed with coriander and a squeeze of lime juice. Bon app├ętit!


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