Butter chicken and vegetables
⅓ cup(s), (50g)
Skinless chicken breast
500 g, cut into 3cm pieces
1 medium, thinly sliced
1 tbs, grated
700 g, diced
½ cup(s), (125ml)
Orange sweet potato (kumara)
400 g, peeled, thinly sliced
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
99% fat-free plain natural yoghurt
⅓ cup(s), (80g)
- Place cashews in a food processor. Process until finely ground.
- Heat half the oil in a large saucepan over medium-high heat. Cook chicken, turning, in batches, for 3–5 minutes or until browned. Transfer to a plate.
- Heat remaining oil in pan. Add onion and cook, stirring, for 5 minutes or until softened. Add tandoori paste and ginger and cook, stirring, for 1 minute or until fragrant. Return chicken to pan with tomatoes, stock, sweet potato and ground cashews and bring to the boil. Reduce heat and simmer, covered, for 20–25 minutes or until sweet potato is tender. Add chickpeas and beans for last 10 minutes of cooking.
- Stir yoghurt into butter chicken. Serve.