Despite turning my dining room upside down trying to find the dialogue for this curry recipe from Bill Granger, I couldn’t find it. To summarise: everyone liked it, even the boys.
When I expressed surprise that I made a curry recipe that they actually liked, they pointed out there were others that they liked too. So I trolled through the Cookbook a Month archives, and sure enough, there were other curries that they liked.
In fact, the other curry that they liked was from “Bill’s Everyday Asian” and it was remarkably similar to this one. However, I do think that this version is slightly superior if only because you don’t need to make the curry paste yourself. You just take what you need out of the already made tandoori paste.
In my case, as I couldn’t find tandoori paste, I used tikka masala curry paste. Just so you know, I did a fair amount of time on the internet and reading other cookbooks to see if that was a fair substitution. In the end, the website of Patak’s, who make most of the curry paste in this country, said it was fine, so I went for it.
Would I make it again? I certainly would. Everyone loved it and it was quick to make. I would even favour this version over the similar Bill version that we had last year, and also liked very much.
LIGHT BUTTER CHICKEN
2 tablespoons light-flavoured oil
1 large onion, finely chopped
2 tablespoons tandoori curry paste
750g skinless chicken thighs, cut into 2 cm chunks
400g tin chopped tomatoes
125ml chicken stock
100g cashew nuts
125g thick Greek yogurt
1 tablespoon lemon juice
1 tablespoon soft brown sugar
steamed basmati rice
handful of coriander, roughly chopped
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. Ad the tomatoes and stock and stir to combine. Bring to a simmer, reduce heat to low and cook gently for 15 mintues, 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 the steamed rice, dressed with onion, coriander and a squeeze of lime juice.