Healthy butter chicken
These make a delicious, easy, high protein meal prep idea for healthy snacks during the week. I like to freeze them in small bags so I always have some on hand.
1
Serves 1
Serves 1
Ingredients
- 10g grass fed butter or ghee
- ½ medium onion finely chopped (use 2 spring onions if low fodmap)
- 2 tsp garam masala
- 1 heaped tsp ground coriander
- 1 heaped tsp ground cumin
- ½ tsp turmeric
- ¼ tsp chilli powder – adjust to taste
- 750g organic chicken thigh fillets cut into bite size pieces
- 80g roasted cashews, finely chopped
- 400g tomato puree/passata – global organics
- ⅓ cup coconut yoghurt or natural yoghurt
- 50g baby spinach leaves
- 1 medium sweet potato or 1 large carrot, cut into pieces and steamed until tender
- Steamed rice or cauliflower rice to serve
Method
Heat ghee or butter in a large saucepan over med heat. Add onion and cook stirring for 3 mins or until soft.
Add garam masala, coriander, cumin, turmeric and chilli powder and cook stirring for 1 minute until fragrant.
Add the chicken and cook stirring for 5 mins.
Stir in cashews, tomato puree and yoghurt. Cook for 7-8 mins or until chicken is just cooked through. Stir through spinach and carrots or sweet potato.
Divide rice among bowls and top with curry. Serve with mixed tomato and cucumber salad.
TOP TIP: Mix yoghurt with a dash of the tomato puree before adding to prevent curdling