Serves 4
Directions
- 1Add turmeric, paprika, garam masala, salt and pepper to diced chicken breast.
- 2Add ginger, garlic, and low fat greek yogurt and mix together.
- 3Cook the chicken on high heat and set aside before fully cooked.
- 4Add light butter and sliced onions to the same pan.
- 5Add cashew nut butter.
- 6Add the same seasonings as before.
- 7Add a can of diced tomatoes and greek yoghurt.
- 8Mix everything together and blend the sauce for about one minute.
- 9Add the sauce back to the pan on low heat with the chicken.
- 10Let it simmer for a few minutes.
- 11Add 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 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
- 120 g Rice
Equipment
panblender
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