Butter chicken and vegetables

10
7
4
SmartPoints value per serving
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Moderate
Chicken stock and tandoori paste take this Indian favourite to healthy heights. Sweet potato, chickpeas and beans bulk it out, ginger and cashews up the flavour ante.

Ingredients

raw cashews

cup(s), (50g)

vegetable oil

2 tsp

skinless chicken breast

540 g, (buy 600g), fat trimmed, cut into 3cm pieces

brown onion

1 medium, thinly sliced

tandoori paste

2 tbs

fresh ginger

1 tbs, grated

tomato(es)

700 g, diced

chicken stock

½ cup(s)

orange sweet potato (kumara)

400 g, peeled, thinly sliced

chickpeas, canned, rinsed, drained

1 can(s), (1 x 400g can)

green beans

100 g

99% fat-free plain natural yoghurt

cup(s), (80g)

Instructions

  1. Place cashews in a food processor. Process until finely ground.
  2. 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.
  3. 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.
  4. Stir yoghurt into butter chicken. Serve.

Notes

SERVING SUGGESTION: Brown rice. TIPS: You can use 400g can diced tomatoes instead of fresh tomatoes. Cashews add flavour and richness to the creamy sauce that defines this popular north Indian dish.

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