Healthy Butter Chicken

Preparation: 10 mins

Serves: 4

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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

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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.

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