Healthy Butter Chicken Curry

• 분량: 4

재료

1 tbsp butter

300g Green Isle Heat & Eat Natural Chicken Breast Pieces

1 onion, finely sliced

1 large garlic clove, crushed

2 tablespoon fresh ginger, grated

1 tablespoon cumin

2 tablespoon garam marsala

1/2 tablespoon ground cardamom

A handful of coriander (stalk and leaves), finely chopped

1 tin (400g) diced tomatoes

180ml (3/4 cup) chicken stock

180ml (3/4 cup) low fat Greek yoghurt

2 cups cooked rice or cauliflower rice*

coriander leaves to serve

방향

1. Heat a large non-stick frying pan on a medium heat and add half the butter. Add Green Isle Chicken pieces and onion and cook for 10 minutes until browned.

2. Add the remaining butter, as well as the garlic, ginger, cumin, garam marsala, cardamom and coriander. Cook for 1-2 minutes before adding the tomatoes and chicken stock.

3. Increase the heat and bring to the boil, then reduce the heat and simmer for about 10 minutes to allow the sauce to thicken. Stir in the yoghurt.

4. Gently heat up again and serve on rice (or cauliflower rice) with fresh coriander leaves sprinkled over.

*Make cauliflower rice for four by grating or blending a small head of cauliflower and then dry frying in a non-stick pan with a pinch of salt until it is warmed through.