CURRIED BUTTER CHICKEN

Ingredients

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MAIN

• 500g Skinless Chicken Breast
• 1 Teaspoon Ground Tumeric
• 1 Tablespoon Ginger
  • Minced
• 2 Cloves Garlic
  • Minced
• 1/2 Lemon Juice
• 1/2 Teaspoon Salt
• 2 Tablespoons Butter
• 1 Large Onion
  • Diced
• 3 Tablespoons Curry Paste
• 1 Tablespoon Tomato Paste
• 2 Tablespoons Ground Almonds
• 175ml Full Fat Plain Yogurt
• 2/3 Cup Chicken Stock
• 1/2 Teaspoon Ground Coriander

OPTIONAL

• Rice
• Broccoli
• Spinach

Directions

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PREP

1. Cook the chicken breast and allow to cool. **Do not overcook**
2. In a large bowl, mix turmeric, ginger, garlic, lemon juice and salt.
3. Toss the chicken in this bowl and set aside.

CURRY

1. Heat the butter in a large, wide pan and then add the onion and cook until translucent.
2. Add the curry paste and tomato paste, stir and cook for 3 minutes.
3. Add the chicken to the pan, stir and cook.
4. Mix the almonds and yogurt in a small bowl. Add to the pan, stir and cook for 2-3 minutes.
5. Add the stock and coriander and simmer gently for 10 minutes.

Notes:
Serve with spinach, broccoli or over rice.