Butter chicken

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(6)
Main Meals (Dinners)
4 peopleServes
4
Prep   20 min
Cook   25 min
  • Margarine, light, 2 tablespoon(s)
  • Garam masala, 1 tablespoon(s)
  • Paprika, smoked, 2 teaspoon(s), sweet
  • Ground cinnamon, 1 teaspoon(s)
  • Onion, any type, 1 medium, sliced
  • Chicken breast, lean, raw, 600 g, cut into 2 cm pieces
  • Chicken liquid stock, salt reduced, 3 cup(s)
  • Carrot, 4 medium carrot(s), chopped
  • Cauliflower, 200 g, florets
  • Zucchini, 2 medium, halved lengthways and cut into ribbons using a vegetable peeler
  • Baby spinach, 3 cup(s), 90 grams
  • Fresh mint, 4 leaf(s), to serve
  • Coriander, 2 tablespoon(s) chopped, to serve

Method

Melt the margarine in a large saucepan over medium heat. Add the spices and onion and cook, stirring occasionally, for 3 minutes, then add the chicken and cook, stirring occasionally, for a further 3 minutes.

Pour in the stock and stir to combine. Add the carrot and cauliflower and cook, stirring occasionally, for 12-15 minutes or until cooked through and the sauce has reduced by half. Add the zucchini ribbons for the last 5 minutes of cooking time. Remove the pan from the heat and stir through the spinach until wilted. Serve scattered with mint and coriander.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables3.5
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories292
Protein38.6 g
Total fat8.4 g
- Saturated fat2.2 g
Total carbohydrates12.8 g
- Total sugars10.7 g
Fibre6.7 g
Sodium609 mg

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