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Easy Butter Chicken

| Preperation Time : 20 Minute | Cooking Time : 40 Minutes | Serves : 2 (with leftovers) |

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Ingredients

  • 3 tbs olive oil
  • 2 skinless chicken breasts, cut into large chunks
  • 1 onion, finely diced
  • 1 garlic clove, crushed
  • 4cm piece ginger, finely grated
  • 1 tbs tandoori paste
  • 2 tbs tomato paste
  • 1 cup (250ml) chicken stock
  • 200g canned chopped tomatoes
  • ½ cup light coconut cream
  • 1 packet Slendier Rice Style
  • coriander leaves, sliced cucumber and natural yoghurt, to serve

Spice Mix

  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp sweet smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp dried mint
  • 1 tsp ground fennel seeds
  • 1 tsp ground caraway seeds
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom

Directions

  1. For the spice mix, combine all the spices in a small bowl, mix well and set aside.
  2. To cook the chicken, place a large flameproof casserole or saucepan over a medium–high heat.
  3. Season the chicken well. Add 2 tablespoons olive oil to the pan, then the chicken and fry until golden and sealed on all sides, about 5 minutes. Remove from pan and set aside until needed.
  4. Add remaining olive oil to the pan with the spice mix and stir for a few seconds to fry briefly.
  5. Reduce to a low heat. Add the onion, garlic and ginger and stir until the onion has softened.
  6. Add the tandoori and tomato pastes and stir until the mixture has formed a soft, coarse paste.
  7. Add the stock and canned tomatoes. Stir and scrape the bottom of the pan to lift the sediment a little. Return the chicken to the pan, increase the heat to high and bring the mixture to the boil, stirring occasionally.
  8. Once bubbling, reduce heat to low and simmer the curry, stirring occasionally, until liquid is reduced by half, about 20 minutes.
  9. Prepare the Slendier Rice Style according to the directions on the packet. Divide between two serving bowls. Spoon the chicken curry over the top. Top with coriander leaves and serve with yoghurt and cucumber slices.

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