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Better butter chicken
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1 tsp | canola oil |
4 skinless, boneless chicken breast cut into small cubes about 1 lb | |
1 | onion finely chopped |
3 garlic cloves minced | |
2 tbsp | ginger grated |
2 tsp | garam masala |
1 tsp | turmeric |
1 tsp | paprika |
1 tsp | coriander |
1/4 tsp | cinnamon |
680 ml | tomato passata |
1/4 cup | almond or cashew butter |
2 tbsp | cream |
1/2 tsp | salt |
1/2 cup | chopped cilantro |
1. Heat a large frying pan over med. add oil, then chicken. Cook until chicken is brown and no pink remains, 3-5 min. Transfer to a plate. Add onion, garlic, ginger and spices to pan. Cook stirring often til onion softened about 3 min. Return chicken and any juices to pan. Stir in tomatoes, and scrape up and stir in any brown bits from pan bottom. Simmer, covered slightly until slightly thicken about 5 min. Add cashew butter, cream and salt. Stir until no streaks remain. Sprinkle with cilantro. Serve over rice. Serve 4 Per serving 253 calories | |
30g | protein |
15g | carbs |
7g | fat |
2g | fibre |
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