Butter chicken

Ingredients1 1/2 tbs oil600g chicken thigh fillets, excess fat trimmed, quartered20g butter

1 brown onion, cut into thick wedges
2cm-piece fresh ginger, peeled, shredded
2 garlic cloves, crushed
1 x 7cm cinnamon stick (see note)
2 tsp ground paprika
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1/2 tsp chilli powder
185ml (3/4 cup) passata (tomato pasta sauce)
125ml (1/2 cup) chicken stock
150g green round beans
2 tomatoes, coarsely chopped
80ml (1/3 cup) thickened cream
60ml (1/4 cup) natural yoghurt
2 tsp cornflour
25g (1/4 cup) flaked almonds, toasted
Natural yoghurt, extra, to serve
Fresh coriander sprigs, to serve
Saffron rice or steamed rice, to serve

Method

Heat a wok over high heat. Add 1 tablespoon of oil and heat until smoking. Add half the chicken. Stir-fry for 3-4 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
Heat the remaining oil and butter in the wok. Add the onion, ginger and garlic. Cook, stirring, for 5 minutes or until onion softens. Add the cinnamon, paprika, ground coriander, cumin, garam masala and chilli powder, and cook, stirring, for 30 seconds or until aromatic. Add the chicken and toss to coat.
Add the passata, stock, beans and tomato. Reduce heat to medium and simmer for 10 minutes or until chicken is cooked through.
Combine the cream, yoghurt and cornflour in a small bowl. Add to the wok and simmer for 2 minutes or until the mixture thickens.
Serve the curry with the almonds, extra yoghurt, fresh coriander and rice.