Butter Chicken Curry

• 1/2 cup curry paste
• 3/4 cup Greek yogurt
• 1 1/2 lb chicken thigh fillets, cut into 1 inch pieces
• 1 tbsp vegetable oil
• 3 tbsp butter
• 1 None large Spanish onion, peeled, halved, thinly sliced
• 1 (13.5 oz) can chopped tomatoes
• 3.5 oz green beans, trimmed, cut in 1/2
• 3.5 oz baby spinach
• 1/2 cup coarsely chopped fresh cilantro
• None None steamed basmati rice, to serve
• 1/3 cup toasted cashews, to serve
• None None fresh cilantro sprigs, to serve
• None None poppadums, to serve

1. Combine curry paste and yogurt. Add chicken and stir to coat. Cover with plastic wrap and chill for 2 hours to marinate.
2. Heat oil and butter in a large, deep frying pan over medium heat. Cook onion for 5 mins, or until soft. Add tomatoes and cook for 2-3 mins, or until mixture boils.
3. Add chicken mixture, stirring until combined. Bring to a boil then reduce heat and simmer for 15 mins. Add green beans. Simmer for 8 mins, or until chicken is cooked through. Remove from heat then stir in spinach and cilantro.
4. Spoon rice onto serving plates. Top with curry then garnish with cashews and cilantro sprigs. Serve with poppadums.

curry paste, greek yogurt, chicken thigh, vegetable oil, butter, spanish onion, tomatoes, green beans, baby spinach, fresh cilantro, basmati rice, cashews, cilantro sprigs, poppadums

Taken from recipes-plus.com/api/v2.0/recipes/37605 (may not work)