Butter Chicken

• 1 lb chicken thighs, trimmed, quartered
• 3 tbsp butter chicken curry paste
• 3/4 cup low-fat plain yogurt
• 2 tsp garam masala
• 2 cloves garlic, minced
• 2 tsp vegetable oil
• 1 cup tomato puree
• 1/4 cup heavy cream
• 3 tbsp fresh cilantro, chopped
• 10.5 oz green beans, trimmed, halved
• 2 tbsp sliced almonds
• 4 slices sourdough bread, to serve

1. Combine chicken, curry paste, yogurt, garam masala and 1 clove garlic. Cover and chill for 10 mins to marinate.
2. Heat 1 tsp oil over medium-high heat. Add chicken mixture and cook for 5 mins. Add tomato puree. Season. Bring to a boil, reduce heat and simmer, covered, for 20 mins, or until chicken is cooked through. Add cream and cook for 2 mins. Remove from heat. Add chopped cilantro.
3. Meanwhile, cook beans in boiling salted water for 3 mins, or until just tender. Drain. Heat remaining oil, add remaining garlic and cook for 30 seconds, or until fragrant. Add beans and toss to combine. Season.
4. Distribute butter chicken and beans between serving bowls. Sprinkle with almonds. Serve with bread.

chicken thighs, butter, lowfat plain yogurt, garam masala, garlic, vegetable oil, tomato puruee, heavy cream, fresh cilantro, green beans, almonds, bread

Taken from recipes-plus.com/api/v2.0/recipes/26137 (may not work)