This tasty Butter Chicken is the very definition of versatile. Light enough for lunch, filling enough for dinner, spicy enough to enjoy and mild enough for those who prefer simple fare. And it only takes half an hour to make.
Ingredients (serves 4)
1 1/2 tablespoons light olive oil
600 g chicken thigh fillets, excess fat trimmed, quartered
20 g butter
1 brown onion, cut into thick wedges
2 cm piece fresh ginger, peeled, shredded
2 garlic cloves, crushed
7cm cinnamon stick or 1 teaspoon ground cinnamon
2 teaspoons ground paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon chilli powder
185 ml (3/4 cup) tomato pasta sauce
125 ml (1/2 cup) chicken stock
150 g green beans
2 tomatoes, coarsely chopped
80 ml (1/3 cup) thickened cream
60 ml (1/4 cup) natural yoghurt
2 teaspoons cornflour
25 g (1/4 cup) flaked almonds, toasted
Natural yoghurt, extra, to serve
Fresh coriander sprigs, to serve
Saffron rice or steamed rice, to serve
Heat a wok over high heat. Add one tablespoon of oil and heat until smoking. Add half the chicken. Stir-fry for three to four minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
Heat the remaining oil and butter in the wok. Add the onion, ginger and garlic. Cook, stirring, for five minutes or until the onion softens and becomes translucent. Add the cinnamon, paprika, ground coriander, cumin, garam masala and chilli powder, and cook, stirring, for 30 seconds or until aromatic. Add the chicken and toss to coat.
Add the tomato pasta sauce, stock, beans and tomato. Reduce heat to medium and simmer for 10 minutes or until chicken is cooked through.
Combine the cream, yoghurt and cornflour in a small bowl. Add to the wok and simmer for 2 minutes or until the mixture thickens.
Serve the curry with the almonds, extra yoghurt, fresh coriander and rice.