Description
This curry is not too spicy, so ideal for all the family. Serve with rice, naan and a spoonful of fruity mango chutney.
Alternative to chicken: Quorn pieces
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4
Butter chicken curry
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Butter chicken curry
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Ingredients
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.
For a vegetarian alternative
- Replace the chicken with 500g of Quorn pieces and the chicken stock with vegetable stock.
- Patak's butter chicken spice paste is vegetarian.
