This mild Indian butter chicken curry is kid friendly and fantastically fragrant.


  • Olive oil spray
  • 1 large brown onion, finely chopped
  • 2 tablespoons tandoori paste
  • 600g chicken breast fillets, excess fat trimmed, cut into 2cm pieces
  • 400g can no-added-salt chopped tomatoes
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 55g (1/3 cup) cashews, finely chopped
  • 70g (1/4 cup) natural yoghurt
  • 75g baby spinach leaves
  • 2 cups steamed Basmati rice
  • Chopped Lebanese cucumber, to serve
  • Fresh coriander leaves, to serve
  • Pappadums, to serve


  1. Heat a wok over medium-high heat. Spray with oil. Cook onion, stirring, for 3-4 minutes or until golden. Add the tandoori paste and cook, stirring, for 1-2 minutes or until aromatic.
  2. Add the chicken and cook, stirring, for 3-4 minutes or until browned. Stir in tomato and stock. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through.
  3. Add the cashew and simmer for 2-3 minutes or until sauce thickens. Stir in the yoghurt and spinach. Divide the rice and chicken mixture among serving plates. Top with cucumber and coriander. Serve with pappadums.