Butter Chicken on Slimming World, who'd have thought, ok so technically there isn't any butter in it, but it melted like butter and was so flavoursome!!
This has got to be one of the most tastiest currys i have had. You can make it as spicy as you want, by adjusting the chilli flakes. Get this it is SYN FREE!! yes i said syn free on extra easy.......
The batch i made served 4
4 chicken breast diced
2 red onions chopped
2 inches of grated ginger
1 tsp sweetener
2 tsps cumin seeds
1 tsp turmeric
2 tsp chilli flakes
1 tbsp garam masala
2 tsp cinnamon
1 tbsp tomato puree
500 ml chicken stock
salt and pepper
handful chopped coriander leaves
½ cup fat free yogurt optional, i didn't use it.
In a large pan sprayed with frylight, fry the onions until soft and golden, to stop them burning before they are soft, every 5 minutes, i put a dash of water in with them and cover the pot for 2 minutes, this helps them become soft like butter, you will need to fry them for about 30 minutes.
Add the ginger and the next 7 ingredients stir into a paste and cook for 1 minute, then add the chicken, stir to coat the chicken and cook for 3 minutes, stir in the stock and season, bring to a boil then simmer over a low heat for 1 hour.
If using the yogurt, remove from the heat and stir it in then serve. I served mine with Butternut Squash and Coriander Fried Rice, and sprinkled it with the coriander leaves.