low calorie, full taste!
20 oz of raw boneless skinless chicken breast diced
2 tsp Butter
2 cup chopped white onion
4 tsp minced garlic
2 tsp ginger
1/2 tsp chili powder
1/2 tsp turmeric
1/2 tsp coriander seed
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1 cup of diced tomatoes
1 cup Chicken Broth
1/2 cup of light sour cream (I use Greek yoghurt)
8 tsp of almond butter
Melt butter in large skillet. Add onions and garlic. Cook slowly until tender. You may have to add a little water to ensure they don’t stick to the pan. This will take 5-8 minutes. Add 6 spices as above and cook for another minute. Drain tomatoes and add to pan. Add chicken stock. Turn heat to low and add chicken. Simmer covered 10 minutes or until chicken is cooked through. Stir occasionally. Remove from heat.
At this point you may remove chicken breast pieces and puree the sauce. I don’t do this as I like the diced consistency.
Stir in Almond Butter and sour cream/yoghurt. Reheat and serve over rice. (serving is 1/4 cup of rice and 1/4 of butter chicken recipe).
Serve on basmati rice…mmm good…
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