This mild Indian butter chicken curry is kid friendly and fantastically fragrant.
Ingredients
- Olive oil spray
- 1 large brown onion, finely chopped
- 2 tablespoons tandoori paste
- 600g chicken breast fillets, excess fat trimmed, cut into 2cm pieces
- 400g can no-added-salt chopped tomatoes
- 125ml (1/2 cup) Massel chicken style liquid stock
- 55g (1/3 cup) cashews, finely chopped
- 70g (1/4 cup) natural yoghurt
- 75g baby spinach leaves
- 2 cups steamed Basmati rice
- Chopped Lebanese cucumber, to serve
- Fresh coriander leaves, to serve
- Pappadums, to serve
Method
- Step 1Heat a wok over medium-high heat. Spray with oil. Cook onion, stirring, for 3-4 minutes or until golden. Add the tandoori paste and cook, stirring, for 1-2 minutes or until aromatic.
- Step 2Add the chicken and cook, stirring, for 3-4 minutes or until browned. Stir in tomato and stock. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through.
- Step 3Add the cashew and simmer for 2-3 minutes or until sauce thickens. Stir in the yoghurt and spinach. Divide the rice and chicken mixture among serving plates. Top with cucumber and coriander. Serve with pappadums.
- High protein
- Low sugar
- Lower gi
Nutrition
2861 kj
Energy
14g
Fat Total
3g
Saturated Fat
5g
Fibre
46g
Protein
92mg
Cholesterol
680.08mg
Sodium
7g
Carbs (sugar)
90g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: For Madras Lamb Curry, replace the tandoori paste with madras curry paste, and substitute lamb stir-fry strips for the chicken.
Adding finely chopped cashews to this dish thickens the sauce and enhances flavour.
- Author: Chrissy Freer
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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