Serves 4
Directions
- 1Grab your diced chicken breast and add a teaspoon of turmeric.
- 2Add a teaspoon of paprika, garam masala, salt, and pepper.
- 3Add ginger, garlic, and 100g of low-fat Greek yogurt.
- 4Mix everything together until well combined.
- 5Cook the chicken on high heat.
- 6Just before it's fully cooked, set the chicken to the side.
- 7To the same pan, add 20g of light butter and half a sliced onion.
- 8Add 15g of cashew nut butter (optional, or use regular cashew nuts).
- 9Add the same seasonings as before: turmeric, paprika, garam masala, salt, and pepper.
- 10Add 400g of diced tomatoes and 40g of low-fat Greek yogurt.
- 11Mix everything together.
- 12Blend the sauce for about 1 minute to make it nice and smooth.
- 13Add the blended sauce back to the pan on low heat with the cooked chicken.
- 14Let it simmer for 3-5 minutes.
- 15Add 20ml of light cream and fresh coriander (optional).
- 16Serve with rice and pair with naan bread for a complete meal.
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 Ginger
- 3 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
- Fresh Coriander
Equipment
pantongsblenderplate
Tips
- For a richer flavor, you can use regular cashew nuts instead of cashew nut butter.
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