Healthy Butter Chicken? Yes, its possible! This is a much quicker and healthier version of the original, and is ready in no time flat!
Makes 3 servings
3 chicken breasts (approx 3 oz each) I used already pre-cooked chicken breasts cut into cubes.
1 medium sized onion diced
1/2 teaspoon crushed ginger in jar
1 teaspoon crushed garlic in jar
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon dried coriander
2 teaspoon paprika
1/2 teaspoon cumin
1/8 teaspoon hot chilli powder
2 teaspoons low sodium chicken stock powder (or 1 packet)
3 tablespoons no added salt tomato paste
1 tablespoon corn starch
1 cup of unsweetened almond milk (or you could use skim milk or evaporated skim milk)
Cut chicken into bite sized pieces. Coat a large non-stick fry pan or wok with cooking spray and saute chicken, garlic, onion, ginger until the pieces are nearly cooked. Add all the spices and stock powder. Add tomato paste and fold through chicken. Blend corn starch with the milk then add to the pan, stir continuously mixing well until boiled. Add extra milk if its too thick.
Nutrition per 1 serving (just over 1 cup)
Cals: 214 Fat: 5 g Carbs: 12 g Fibre: 3.3 Sugar: 6 g Protein: 30 g
*Serve on its own (lower carb) or with a brown basmati rice, or even with a whole wheat roti (as shown in pic)