Swap out take-away butter chicken for when you are craving Indian during the week but don’t want to sacrifice the calories!
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2 tsp macadamia oil
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500g chicken thigh or breast fillets, excess fat trimmed, cut into 3cm pieces
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1 large brown onion, finely chopped
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1 tbsp butter chicken curry paste
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2 tsp finely grated fresh ginger
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1 tsp ground cumin
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1 tsp garam masala
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2 large carrots, peeled, sliced
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250ml (1 cup) tomato passata
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400g can no-added-salt chickpeas, rinsed, drained
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1 bunch broccolini, trimmed, cut into 3cm lengths
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70g (1/4 cup) natural yoghurt
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2 (38g each) roti, halved, warmed, to serve
Step 1
Heat half the oil in a large saucepan over medium heat. Cook chicken, stirring, for 3 minutes or until browned. Transfer to a plate.Step 2
Add the remaining oil to pan. Add onion and cook, stirring, for 5 minutes or until softened. Add curry paste, ginger, cumin and garam masala and cook, stirring, for 2-3 minutes or until aromatic. Add carrots and cook for 1 minute until well combined.Step 3
Add passata and cook, stirring, for 2 minutes. Add chickpeas and 250ml (1 cup) water. Return chicken to pan. Bring to the boil. Reduce heat to medium-low. Partially cover and simmer for 20-25 minutes or until carrots are tender and sauce has thickened. Add broccolini and simmer, covered, for 3-4 minutes or until broccolini is tender. Remove from heat. Add a dollop of yoghurt. Serve with the roti.
Nutritional Information:
Protein: 30.7g, Energy: 310cals per serve, sugar: 4.7g, Fat: 9.4g, Carb: 24.4g
Source: Taste.com.au