Better Butter Chicken

March 31, 2014

Ever order a curry and find pools of grease floating on it? We cut way back on butter and added a secret ingredient — cashew butter!

1 tsp canola oil
4 skinless, boneless chicken breasts, about 500g, cut into 1-in. cubes
1 onion, finely chopped
3 garlic cloves, minced
2 tbsp grated ginger
2 tsp garam masala
1 tsp tumeric
1 tsp paprika
1 tsp ground coriander
1/4 tsp cinnamon
680-mL bottle tomato passata
1/4 cup cashew or almond butter
2 tbsp 35% cream
1/2 tsp salt
1/2 cup chopped cilantro

HEAT a large frying pan over medium. Add oil, then chicken. Cook until chicken is browned and no pink remains, 3 to 5 min. Transfer to a plate. Add onion, garlic, ginger and spices to pan. Cook, stirring often, until onion starts to soften, 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, until slightly thickened, about 5 min. Add cashew butter, cream and salt. Stir until no streaks remain. Sprinkle with cilantro. Serve over brown rice if desired. Kitchen tip: Just a small amount of 35% cream makes a huge difference in flavour and has, overall, little effect on the total calories.

Nutritions

Calories
136

Sodium
311mg
12% DV

Fat
7g
11% DV

Protein
4g
8% DV

Carbs
12g
4% DV

Fiber
2g
9% DV