Butter chicken curry
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Ingredients
This curry is not too spicy, so ideal for all the family. Serve with rice, naan and a spoonful of fruity mango chutney.
- 500g RSPCA Assured skinless, boneless chicken thighs cut into four pieces
- 1 tsp ground turmeric
- 4cm fresh ginger, peeled and grated
- 2 garlic cloves, crushed
- Juice of half a lemon
- ½ tsp salt
- 35g butter
- 1 tbsp oil
- 1 onion, thinly sliced
- 3 tbsp butter chicken paste, makhani or other medium curry paste
- 1 tbsp tomato purée
- 227g chopped tomatoes
- 3 tbsp ground almonds
- 150ml full-fat natural yoghurt
- 150ml chicken stock
- 100g green beans
- Handful of coriander leaves
- Basmati rice and naan bread, to serve
Method
- Place the chicken in a plastic bag and add the turmeric, ginger, garlic, lemon juice and ½ tsp of salt.
- Shake the bag until the chicken is covered.
- Heat the butter and oil in a large pan then cook the onion for eight to 10 minutes until softened and starting to colour.
- Add the curry paste and tomato purée and cook for three minutes. Add the chopped tomatoes and chicken and cook for seven minutes.
- Mix the almonds and 100ml of the yoghurt in a bowl then stir into the pan and cook for two to three minutes.
- Add the stock and green beans, simmer gently for 10 minutes.
- Make sure the chicken is thoroughly cooked, remove from the heat and scatter over the coriander.
- Serve with the remaining yoghurt, basmati rice and naan bread.
Vegetarian alternative
- Replace the chicken with 500g of Quorn pieces.
- Replace the chicken stock with vegetable stock.
- Patak's butter chicken spice paste is vegetarian.
