Читать книгу Easy: 100 delicious dishes for every day - Bill Granger - Страница 10

LIGHT BUTTER CHICKEN

I’m far too vain to be able to enjoy butter chicken these days. This version uses yoghurt to keep my arteries (and conscience) a bit clearer.

2 tablespoons light-flavoured oil

1 large onion, finely chopped

2 tablespoons tandoori curry paste

750g skinless chicken thighs, cut into 2cm chunks

400g tin chopped tomatoes

125ml chicken stock

100g cashew nuts

125g thick Greek yoghurt

1 tablespoon lemon juice

1 tablespoon soft brown sugar

steamed basmati rice

1 white onion, roughly chopped

handful coriander, roughly chopped

lime wedges

Heat the oil in a large wok or frying pan over medium–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 1–2 minutes, stirring, until fragrant. Add the chicken 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, dressed with onion, coriander and a squeeze of lime juice. SERVES 4