Butter Chicken 2

Butter Chicken

  • Serves 4
  • Prep time: 5-10 mins | Cooking time: 15 mins

Looking for a healthier twist on your fave curry?

Ingredients

  • 1 tbsp oil

  • 1 onion, peel and diced

  • 2 large carrots, peeled and sliced

  • 3 tbsp butter chicken curry paste

  • 500g skinless chicken breast or thighs, cut into 3cm chunks

  • 1 can tomatoes

  • 1 can coconut milk or 4 tbsp sour cream or natural yoghurt

  • Optional extra: 1 cup of frozen peas or green beans

  • Rice to serve

Video

Method

  1. Heat the oil in a nonstick pan and fry the onion and carrot over a medium heat until soft.

  2. Add the chicken chunks and cook for 5 minutes, stirring occasionally until all sides of the chicken are lightly browned.

  3. Add the curry paste and cook for a few minutes until fragrant.

  4. Add the canned tomatoes and if you are using coconut milk, add that also. If you are using peas/beans add those in now too. If you are using sour cream or yoghurt, just add ¼ cup of water or chicken stock at this point as you will need to stir the sour cream/yoghurt in later.

  5. Simmer over a low heat for around 10 minutes or until chicken is cooked through. If are using sour cream/yoghurt, stir through at the end and allow to heat through gently for 2-3minutes to make the sauce go creamy.

Serve with rice and ideally some extra veg!

.embed-container { position: relative; padding-bottom: 56.25%; height: 0; overflow: hidden; max-width: 100%; } .embed-container iframe, .embed-container object, .embed-container embed { position: absolute; top: 0; left: 0; width: 100%; height: 100%; }

Recipe by NZ Registered Nutritionist Claire Turnbull, Director of Mission Nutrition

Find more inspiration and healthy ideas from Claire on Facebook and Instagram