Butter chicken needn’t be laden with calories – this tasty option still feels rich, but only has 340 calories per serve! It’s perfect for a family meal.
Ingredients
or1 tablespoon Olive Oil (14 g)
or1 large unit of onions, chopped finely (150 g)
or500 grams of chicken breast, cut into 3cm pieces
or2 Serving of tandoori Curry Paste (42 g)
or1 cup of chicken stock (240 g)
or1/2 cup of lentils, red, (96 g)
or3 tablespoons of sour cream, light (36 g)or3 tablespoons of lactose free sour cream (36 g)or3 tablespoons of coconut cream (45 g)
or4.5 sprigs of coriander leaves, diced (10 g)
Preparation
1.
Spray a non-stick frying pan with oil and heat over medium-low heat. Add onion and cook, stirring often, for 5 minutes or until soft2.
Increase heat to medium-high and add chicken. Cook, turning occasionally, for 4 minutes or until golden. Add curry paste and cook, stirring, for 1 minute.3.
Add stock, tomatoes and lentils. Bring to the boil. Reduce heat to low and simmer for 20-25 minutes, or until lentils are tender. Stir regularly, and more often towards end of cooking. Stir in cream and cook for about 1 minute or until heated through.4.
Divide curry between dishes and serve topped with the coriander leaves, 5.
Serve with jasmine rice or microwavable pappadams
