Butter chicken

Ingredients

• 1kg chicken thigh fillets, fat trimmed, cut into large pieces
• 2 tablespoons butter chicken curry paste
• 1 teaspoon garam masala
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 2-3 cm piece ginger, grated
• 1 lime, rind finely grated & juiced
• 500ml Campbell’s Real Stock Chicken
• 400g can diced tomatoes
• 2 tablespoons cashew nut spread/butter
• 2 tablespoons light cream, optional
• Fresh coriander leaves and steamed rice, to serve
• Thick yoghurt, to serve

Method

1. Step 1
   Combine the chicken , curry paste and garam masala in a large bowl, mix well. Set aside for 5 minutes.
2. Step 2
   Heat the olive oil over medium-high heat in a large pan. Add the chicken, garlic, ginger and lime rind. Cook for 4-5 minutes, stirring often until chicken is lightly browned.
3. Step 3
   Pour in the stock and tomatoes. Bring mixture to the boil, reduce heat and simmer, uncovered for 35-40 minutes or until the sauce has reduced and thickened.
4. Step 4
   Stir through the lime juice, cashew spread and cream, if using until just warmed through.
5. Step 5
   Serve the butter chicken with fresh coriander leaves and some steamed rice. Top with a dollop of thick yoghurt if you like.

Notes
Tip: If you prefer, omit the cashew nut spread and just use the light cream. It is delicious either way. Alternately serve with steamed green vegetables of your choice.