Butter Chicken
Bi…
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easy
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6
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Bites
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1
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1 Onion, sliced
2 Cloves of garlic, crushed
Thumb sized piece of Ginger, grated
2 Tbsp Tikka masala paste
3 Tbsp 0% Greek yoghurt
2 Tbsp 2 tablespoons tomato purée
6 6 chicken breasts, spiced
1 Tin of chopped tomatoes
1 Tin of green lentils
1 Tin of light coconut milk
200g Baby spinach
1 Tbsp Mango chutney
1 Tbsp Cornflour (optional, if needed)
Firstly, in a large frying pan sprayed with oil, gently fry off the onions, garlic, and ginger, stirring frequently. Add a little splash of water if you feel the pan is becoming too dry.
Next, add the tomato purée and tikka paste and cook for a minute.
Add in the coconut milk, tomatoes and lentils, bring to a gentle simmer.
Allow to bubble away for 10 mins. Add in the chicken and simmer for 8-10 minutes or until the chicken is cooked (don’t overcook the chicken!)
Add the cornflour if you’d like a thicker consistency, stir. Then add the spinach & mango chutney and stir until wilted. Stir in the yoghurt and warm gently through.
Serve with freshly chopped coriander and a dollop of fat free Greek yoghurt
TIP: For extra tender chicken breasts, you can ‘velvet’ the chicken by adding a heaped tablespoon of bicarbonate of soda with a splash of water to the chicken. Mix thoroughly and set aside for 15-20 minutes. Rinse well before adding to the dish. This results in beautifully tender chicken.
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