BUTTER CHICKEN

YIELD: 6 servings
PREP: 15 minutes
COOK: 20 minutes
READY IN: 35 minutes
CUISINE: Indian
COURSE: Main
SKILL LEVEL: Easy

This dish is an excellent weekend treat and unlike the restaurant versions is low in fat but high in taste! You can always freeze any extra portions! Portions per serving – 3 x Proteins – 50 optional calories

 INGREDIENTS

  • 720 g Chicken Breast Skinless
  • Cooking Spray Oil
  • 1 Large Onion Diced
  • 1/2 teaspoon Root Ginger Freshly Grated
  • 1 teaspoon Garlic Clove Freshly Crushed
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Dried Coriander
  • 2 teaspoon Paprika
  • 1/2 teaspoon Cumin Powder
  • 1/4 teaspoon Chili Powder
  • 4 tablespoon Tomato Paste
  • 1 tablespoon Cornflour
  • 2 158ml cans Rainbow Light Milk

INSTRUCTIONS

  • Cut chicken into bite sized pieces.
  • Coat a large wok with cooking spray and sauté chicken, garlic, onion and ginger until the pieces are nearly cooked.
  • Add all the spices and combine with chicken for one minute.
  • Add tomato paste and fold through the chicken.
  • Blend cornflour with the light milk then add to the pan. Stir continuously mixing well until boiled.
  • Serve with steamed brown basmati rice and salad.
  • This recipe freezes well.

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