Healthier Veggie Loaded Butter Chicken Curry Recipes

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HEALTHIER VEGGIE LOADED BUTTER CHICKEN CURRY



Healthier veggie loaded butter chicken curry image

A healthier butter chickem curry that has less fat and is packed with vegetables including roasted carrots and cauliflower.

Provided by Sam Linsell

Number Of Ingredients 18

1 small head of cauliflower or half a medium head, florets removed & cut into bite size
3 carrots, peeled and sliced
Olive oil, just a few light splashes
1 onion or 2 shallots finely chopped
2 cloves garlic, crushed
2 tsp finely grated ginger
2 Tbs butter chicken curry spice blend (I used Cape Herb & Spices)
¼ tsp cumin
¼ tsp coriander
½ tsp turmeric
2 tins of chopped peeled tomatoes
a large handful of green beans (about 150gms), stalks cut off and cut into bite size pieces
4 skinless, boneless free-range chicken breasts (about 600gms), cut into bite-size pieces
½ cup full-fat yoghurt (or fat-free or Greek) plus extra to serve
200gms baby spinach leaves
A squeeze of lemon juice (optional)
a handful of roughly chopped coriander/cilantro
Salt

Steps:

  • Preheat the oven to 190C / 375F and spread the cauliflower florets and sliced carrot onto a baking sheet. Lightly coat with olive oil and season with salt & pepper. Bake for 30 - 35 minutes until cooked through and starting to brown around the edges.
  • In a large skillet with high sides or Dutch oven, heat about 2 tablespoons of olive oil and fry the onion until its softens and starts to brown, about 5 minutes.
  • Add the garlic, ginger and spices and fry for about a minute.
  • Add the 2 tins of tomatoes and season generously with salt. Cook this sauce for about 20 minutes until it starts to thicken.
  • Add the beans and chicken and cook for about 10 - 15 minutes and until it is cooked. I normally put a lid on for about half of this cooking time which keeps the moisture in the sauce.
  • By this stage, the cauliflower and carrots will have come out of the oven, so add this to the curry and stir through. Let this cook for a few minutes.
  • Add the yoghurt and stir through. Add a little extra if you want it creamier.
  • Add the spinach and start folding it into the curry. It needs a little help to get it to all fit and wilt into the sauce and putting the lid on help with this.
  • Finally, add a squeeze of lemon juice (this is entirely optional and not imperative) and a small handful of roughly chopped coriander. Serve with whatever accompaniment you want with another dollop of yoghurt and a sprig or two of coriander (if you like it as much as I do).

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