Quick low carb butter chicken

Whip up this quick low carb meal in a jiffy, full of flavour!
 
recipe, chicken,cape malay
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Recipe from: 25 April 2016
Preparation time: 15 min
Cooking time: 30 min
 
 

Ingredients

 
  • 700
    g
    Chicken fillets cut into cubes
  • 1
    tsp
    fine pink Himalayan salt
  • 1
    tsp
    turmeric
  • 1
    tsp
    chili powder
  • 1
    tsp
    paprika
  • 1
    tsp
    ground cumin
  • 2
    garlic gloves, crushed
  • 1
    onion finely chopped
  • 1
    tsp
    freshly grated ginger (1/2 tsp dried ginger powder will also do)
  • 40
    g
    Butter
  • 4
    tomatoes quartered (pureed to pulp in food processor / smoothie maker together with the chicken stoc
  • 1
    tsp
    lemon juice
  • 125
    ml
    Chicken stock / water
  • 125
    ml
    Pouring cream
  • 3
    Tbs
    Greek yogurt
Servings: Change Serving
 
 

Method

 

Mix all of the dry spices and salt with the chicken cubes and set aside in the fridge.

Puree the tomatoes together with the chicken stock and the lemon juice and set aside. I use my smoothie maker that gives me a smooth liquid with very little tomato skin and pulp.

Chop and fry the onions in the butter until translucent. Add the ginger and the garlic and fry for another minute.

Add the chicken and fry until well done.

Add the puree’d tomatoes to the chicken and cook for +- 15 minutes, giving it a stir every now and again. Add a little more stock or water if necessary.

Add the cream and cook on a low heat for 5 minutes.

Stir in the yogurt just before serving and garnish with fresh coriander leaves.

Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, please click here.

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Read more on: recipe  |  cape malay  |  chicken
 

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