Directions
- 1Grab your diced chicken breast and add a teaspoon of turmeric, paprika, garam masala, salt and pepper.
- 2Add 15g of ginger, 3 garlic cloves and 100g of low fat Greek yoghurt. Mix everything together.
- 3Cook the chicken on high heat. Just before it's fully cooked, set it to the side.
- 4To the same pan add light butter and sliced onions. Add 15g of cashew nut butter (optional).
- 5Add the same seasonings as before, with a can of diced tomatoes and a little bit more Greek yoghurt. Mix everything together.
- 6Blend the sauce for about one minute to make it nice and smooth.
- 7Add the blended sauce back to the pan on low heat with the chicken.
- 8Let it simmer for a few minutes, add light cream and fresh coriander.
Ingredients
- 600 g diced chicken breast
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon pepper
- 15 g fresh ginger
- 3 crushed garlic cloves
- 100 g low fat greek yoghurt
- 20 g light butter
- 0.5 sliced onion
- 15 g cashew nut butter
- 400 g diced tomatoes
- 40 g low fat greek yoghurt
- 20 ml light cream
- 1 fresh coriander
Equipment
panblender
Tips
- Use cashew nuts instead of cashew nut butter
- Add fresh coriander at the end (optional)
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