Just because you’re following a healthy eating plan, doesn’t mean you need to miss out on your favourite meals. This lovely butter chicken recipe is still just as rich and creamy as the full fat version, but contains only 290 calories per serve.
Ingredients:
- 450g chicken breast, cubed
- 1 onion
- 1 garlic clove
- 3 tsp. low fat or light butter
- 1 tsp. minced ginger
- 1 tsp. corn flour
- ½ tsp. each chilli powder, garam masala, cinnamon, turmeric and black pepper
- Pinch of salt
- 2 tbsp. tomato puree
- 150g mushrooms
- 200ml warm water
- 125g low fat plain yoghurt with chopped cucumber
- 1 x bunch of fresh corriander
Method:
- Finely chop the onion and mince the garlic clove. Thinly slice the mushrooms.
- Melt the butter in a frying pan and cook the onion for 5 minutes. Add the garlic and cook for another ten minutes over a low heat until soft and tender.
- Add the chicken, along with the ginger, chilli powder, garam masala, cinnamon, turmeric and pepper. Cook together until the chicken is sealed on all sides and the spices begin to release their fragrances. Add the chopped corriander at the end of cooking
- Stir in the tomato puree and cook for a few minutes, then add the water and mushrooms and simmer until the chicken is cooked, around 15 minutes.
- Dissolve the corn flour in a few tbsp. of water then stir into the curry to thicken. Season with salt to taste.
- To serve, pour the yoghurt and chopped cucumber on top of the curry.
Use 0% fat plain yoghurt if you like in place of low fat yoghurt – the only difference will be that the flavour of the curry will be less rich and creamy.
Recipe serves 4, calories per serving: 290.
