Creamy but Healthy "Butter Chicken" Curry (without the butter!)
I've had a fairly indulgent couple of months what with it being mine, my dad's and my mum's birthdays in quick succession, me basically being a fresher again, house parties, pub quizzes, Halloween... I could go on! So as of today I've decided to start a bit of a detox and the first step to a healthier me is this AMAZING curry.
I'm always on the look out for lighter versions of my favourite recipes and this is just that. Notoriously unhealthy, butter chicken is the curry lover's dream and for that reason it has to be reserved for special occasions... However, Lorraine Pascale has come up with a completely new take on the dish, packed with the same flavour and creaminess but with hardly any of the calories and no additives - divine!
Creamy but Healthy "Butter Chicken" Curry (without the butter!)
Serves 4
5 cardamom pods
1 tbsp garam masala
2 tsp ground cumin
2 tsp chilli powder or flakes
1 tsp turmeric
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp fenugreek seeds
1 tsp ground cloves
1 tbsp oil
1 large onion, diced into fairly large chunks
4cm piece fresh ginger, peeled and finely chopped
4 chicken breasts, cut into chunks
2 garlic cloves, finely chopped
200ml passata
2 tbsp tomato purée
200g natural yoghurt
sea salt and freshly ground black pepper
Slam the cardamom pods open with the side of a large knife and pop them in a large pan with the garam masala, cumin, chilli, turmeric, cinnamon, ground coriander, fenugreek and cloves. Toast over a medium heat for a few minutes until you begin to smell the aromas. Then add the oil, onion and ginger and cook for 5 minutes, stirring occasionally, until softened.
Once the onion has softened, add the chicken and cook for 4-5 minutes, stirring regularly until golden. Next add the garlic and cook for 1 more minute. Stir in the passata and tomato purée, bring to the boil and reduce the heat to simmer for 4-5 minutes until the chicken is completely cooked through.
Remove the curry from the heat, stir in the yoghurt and return to a very low heat for 2-3 minutes. Do not boil it at this stage or else the yoghurt will curdle and separate. Season to taste and serve with rice or veg or both!
I'm always on the look out for lighter versions of my favourite recipes and this is just that. Notoriously unhealthy, butter chicken is the curry lover's dream and for that reason it has to be reserved for special occasions... However, Lorraine Pascale has come up with a completely new take on the dish, packed with the same flavour and creaminess but with hardly any of the calories and no additives - divine!
Creamy but Healthy "Butter Chicken" Curry (without the butter!)
Serves 4
5 cardamom pods
1 tbsp garam masala
2 tsp ground cumin
2 tsp chilli powder or flakes
1 tsp turmeric
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp fenugreek seeds
1 tsp ground cloves
1 tbsp oil
1 large onion, diced into fairly large chunks
4cm piece fresh ginger, peeled and finely chopped
4 chicken breasts, cut into chunks
2 garlic cloves, finely chopped
200ml passata
2 tbsp tomato purée
200g natural yoghurt
sea salt and freshly ground black pepper
Slam the cardamom pods open with the side of a large knife and pop them in a large pan with the garam masala, cumin, chilli, turmeric, cinnamon, ground coriander, fenugreek and cloves. Toast over a medium heat for a few minutes until you begin to smell the aromas. Then add the oil, onion and ginger and cook for 5 minutes, stirring occasionally, until softened.
Once the onion has softened, add the chicken and cook for 4-5 minutes, stirring regularly until golden. Next add the garlic and cook for 1 more minute. Stir in the passata and tomato purée, bring to the boil and reduce the heat to simmer for 4-5 minutes until the chicken is completely cooked through.
Remove the curry from the heat, stir in the yoghurt and return to a very low heat for 2-3 minutes. Do not boil it at this stage or else the yoghurt will curdle and separate. Season to taste and serve with rice or veg or both!
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