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    Light Chicken Curry

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    Light Chicken Curry

    You can enjoy this curry with a little less guilt than normal as it’s thickened with yogurt rather than cream. Serve with rice, extra cashews and fresh coriander

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 125ml Chicken stock
    • 100g Cashews
    • 180g Greek yogurt
    • 1 tbsp Lemon juice
    • 1 tsp Brown sugar
    • 1 tbsp Sunflower oil
    • 1 Onion, chopped
    • 2 tbsp Tandoori paste
    • 750g Chicken thigh fillets, trimmed, cut into chunks
    • 400g tin diced tomatoes


    1. Heat the oil in a wok over a medium-high heat. Add the onion; cook for 3–4 minutes. Add the curry paste; cook for 1–2 minutes, stirring.
    2. Add the chicken; cook for 3 minutes, stirring to coat. Add the tomatoes and stock; stir. Turn down the heat; simmer for 15 minutes or until the chicken is cooked.
    3. Place the cashews in a food processor; whiz until finely ground. Add this and the yogurt to the chicken; simmer gently for 5 minutes more, until the sauce has thickened. Stir in the lemon juice and sugar and serve.

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