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Serves: 2

Ingredients

170 g chicken breast, cut into small pieces boneless and skinless
½ tsp crushed garlic
½ tsp crushed ginger
1 tsp lemon juice
½ tsp cinnamon powder
½ tsp salt
1 tsp black pepper, ground
1 tbsp water
2 tsp rapeseed (canola) oil
2 tsp dry fenugreek leaves (katsuri methi)
120 g tomato sauce (sieved tomatoes or passata)
2 tbsp almond butter
40 g sour cream or greek style yogurt, fat free
1 tsp paprika powder
1 tsp garam masala
120 ml unsalted chicken or vegetable stock
2 small whole wheat naan, 6 inch diameter

Source

This recipe had been sourced from A private contributor

Healthy Hints

Almond butter contains less than a quarter of the harmful saturated fat found in butter, so it’s a much healthier choice. You can buy it from grocery stores and health food shops. Or make it at home by soaking almonds in warm water for 15-20 minutes, then remove the skin and grind into a fine paste. Alternatively, you could use peanut butter.

Cooking Guide

1, Prepare the marinade by mixing the chicken with the garlic, ginger, lemon juice, cinnamon powder, ¼ teaspoon of salt, ground black pepper and water. Set aside to marinate for at least 30 minutes.

2. Heat 1 teaspoon of oil and add 1 teaspoon of fenugreek. Sauté for a few seconds before adding the chicken marinade mixture. Cook for 5 -7 minutes on low–medium heat, or until the chicken is cooked through. Remove from the heat and set aside.

3, Prepare the gravy by mixing together the tomato sauce, almond butter, sour cream, paprika, garam masala and the remaining salt.

4, Heat the remaining oil in a pan, over a low-medium heat. Add the remaining fenugreek and sauté for a few seconds. Add the gravy mixture and stir in the chicken stock. Cook for 2-3 minutes.

5. Add the cooked chicken, mix and simmer for 2 minutes.

6. Serve hot with warm naan.