Who doesn’t love a curry?! Who always eats too much curry?!?! Me, definitely. This recipe is loaded with hidden veg, yet still gives you a delicious and creamy curry satisfaction. With 4 serves of veg across the dish, you will still want to serve this with some greens on the side (maybe steamed broccoli, green beans, or asparagus), but at least you know the sauce isn’t as unhealthy as normal 😊
Healthy Butter Chicken
Rated 5.0 stars by 1 users
Author:
Maurice
Servings
4-5
Prep Time
10 minutes
Cook Time
35 minutes
Who doesn’t love a curry?! Who always eats too much curry?!?! Me, definitely. This recipe is loaded with hidden veg, yet still gives you a delicious and creamy curry satisfaction. With 4 serves of veg across the dish, you will still want to serve this with some greens on the side (maybe steamed broccoli, green beans, or asparagus), but at least you know the sauce isn’t as unhealthy as normal 😊
Ingredients
-
1 kg chichen thighs or breast (skinless and boneless)
Curry
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4 Red Veg Blocks
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4 Orange Veg Blocks
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300mL (1 small tub from the supermarket) thickened cream
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50g unsalted butter
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150mL tomato passata (replace with diced can tomatoes if you prefer)
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Bunch of coarsely chopped fresh coriander
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Pinch of salt
Marinade
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3 teaspoons garam masala
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2 teaspoons ground cumin
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½ teaspoons ground cayenne pepper
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1 teaspoon ground turmeric
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1 teaspoon ground ginger (fresh ginger is better if you have it, but I always run out!)
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4 cloves crushed garlic
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½ cup Greek yoghurt (alternative: natural yogurt)
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1 tablespoon of lemon juice
Directions
Combine all marinade ingredients with the chicken in a large bowl. Cover and let rest for at least 1 hour (preferably overnight).
Heat the butter on a medium heat in a frypan. Add the chicken once the butter is hot (but not burning). Save the excess marinade juice in the bowl for later.
Cook for approximately 3 minutes on each side, then add the curry ingredients (passata, cream, Veg Blocks, coriander, salt).
Once simmering, turn to low at so there are just a few small bubbles simmering. Let simmer for approx. 30 minutes.
Serve with rice and/or naan.
Recipe Note
Red and Orange Blocks are the ideal option, but replace with a mix of of any Veg Blocks you have available. Orange and Red keep the curry colour a vibrany orange, and also slightly sweet. The other colours flavour will be disguised by the spices.