Healthy Butter Chicken
Preparation: 10 mins
1 tsp olive oil
4 skinless, boneless chicken
breasts, cut into cubes
1 onion finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tsp garam masala,
1 tsp turmeric
1 tsp paprika, 1 tsp ground coriander 1⁄4 tsp cinnamon
680ml jar tomato passata
2 tbsp almond butter
pinch salt and pepper
bunch chopped fresh coriander
Heat the oil in a large frying pan and brown the chicken, 3 to 5 mins. Transfer to a plate.
Add the onion, garlic, ginger and spices to pan. Cook, stirring often, until the onion starts to soften, about 3 mins.
Return the chicken and juices to pan. Stir in the passata. Scrape up and stir in any brown bits from the bottom of the pan.
Simmer until slightly thickened, about 5 mins.
Add almond butter, season with salt and pepper and stir well.
Sprinkle with coriander. Serve with cauliflower rice or some green vegetables.