Bill Granger's Light Butter Chicken

My husband and I love Asian cuisine.  I especially love this Bill Granger recipe, because it is a much lighter alternative to regular butter chicken.  You'll find it in his book, Easy.  Enjoy!

Serves 4

You will need:

2 tablespoons light-flavoured oil (I used plain old sunflower)
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 (I used fat free Bulgarian yoghurt and got the same, creamy result)
1 tablespoon lemon juice (I used lime juice, because I just love the zing of lime with Asian food)
1 tablespoon soft brown sugar
Basmati rice to serve
Chopped spring onions (to garnish)
Coriander leaves (to garnish)

Heat the oil in a large wok or frying pan over medium 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 the heat and cook gently for 15 minutes, or until the chicken is cooked through (mine was cooked in about 12 minutes).

Meanwhile, blitz the cashew nuts in a food processor until finely ground.  Add to the chicken and simmer gently for a further 5 minutes.  Remove from the heat and stir through the yoghurt, lemon or lime juice and sugar.

Serve the curry with steamed rice, dressed with spring onion and coriander.