Low Fat Butter Chicken is a healthy alternative that tastes just as delicious as traditional butter chicken.
Serves 4
Ingredients
- 500g chicken breast, diced
- 1 brown onion, diced
- 1 teaspoon crushed garlic
- 1 teaspoon cinnamon
- 1/2 teaspoon crushed ginger
- 1 teaspoon dried coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 2 teaspoons paprika
- chilli powder (to taste)
- 4 tablespoons tomato paste
- 1 tablespoon cornflour
- 1 can skim evaporated milk
Method
Saute chicken, onion, garlic and ginger in a little oil in a frypan until chicken is almost cooked.
Add all the spices and stir well for 1 minute.
Add tomato paste and continue to fold through.
Mix the evaporated milk with the cornflour then add to pan.
Stir until boiling, then remove from heat.
Serve with rice or green vegetables.
Enjoy a flavourful but guiltless low fat butter chicken!
Recipe Hints and Tips:
- Each serve contains less than 240 calories and 4.5g fat!
- Recipe can be frozen. Let cool to room temperature, seal in a ziplock bag and freeze for up to eight weeks.
Recipe from Cassy Billingsley, Stay at Home Mum’s Food Editor
Method
-
Saute chicken, onion, garlic and ginger in a little oil in a frypan until chicken is almost cooked.
-
Add all the spices and stir well for 1 minute.
-
Add tomato paste and continue to fold through.
-
Mix the evaporated milk with the cornflour then add to pan.
-
Stir until boiling, then remove from heat.
-
Serve with rice or green vegetables.
-
Enjoy a flavourful but guiltless low fat butter chicken!
Recipe Hints and Tips:
- Each serve contains less than 240 calories and 4.5g fat!
- Low Fat Butter Chicken can be frozen. Let it cool to room temperature, seal in a ziplock bag and freeze for up to eight (8) weeks.
