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–+ servings

Creamy Butter Chicken

  • Prep Time
    10 MINS
  • Cook Time
    25 MINS
  • KCals 210
  • Carbs 9G
6 Servings

Ingredients

Spice Mix

  • ¼ tsp cinnamon
  • 2 tsp garam masala you can also use curry powder
  • ½ tsp ground turmeric
  • ½ tsp chilli powder or fresh chilli if you prefer

For the Curry

  • 4 chicken breast around 600-700g/1.5lb, diced
  • 3 cloves garlic
  • 3 or 4 sprays low calorie cooking spray
  • 1-2 centimetre ginger
  • 1 onion
  • 1 tbsp reduced fat spread
  • 60 g Sukrin Almond Flour
  • 400g tin chopped tomatoes
  • 1 tbsp tomato puree no added oil
  • 3 tbsp fat free natural yoghurt
  • 2 tbsp water
  • 1 lime Juiced
  • 2 chicken stock cubes
  • spice mix as above
  • 1 tbsp creme fraiche Optional - add with the yoghurt for extra creamyness

Instructions

  1. Finely chop the garlic, ginger and onion using a food processor or stick blender, then gently sauté in the low calorie cooking spray until soft and coloured slightly.

  2. Puree the tomatoes, almond flour, tomato paste, stock cubes and water together, then add it to the pan.

  3. Add the chicken, yoghurt, lime juice, spices, and reduced fat spread then stir well.

  4. Bring up to the boil, stirring continuously, then cover and simmer on LOW for 15-20 minutes, stirring occasionally.

  5. After 15-20 minutes check to see if the chicken is cooked through. If not let it simmer for another 5 minutes.

  6. Serve over boiled rice.

Enjoy!

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