Butter chicken

GREEN (ACT & SA) / Everyday (NSW)

Makes 18 serves

Ingredients:

• 2 teaspoons garlic, minced
• 1½ tablespoons ground cumin
• 1½ tablespoons ground coriander
• 2 teaspoons garam masala
• 1kg chicken breast, diced
• 2 onions, diced
• 2 tablespoons canola oil
• 1 cup reduced fat Greek yoghurt
• 800g tomato puree or passata
• 1 cup water
• 1 red capsicum, diced
• 4 zucchinis, roughly chopped
• 1 head of broccoli, cut into florets

Method:

1. In a large bowl, add the garlic, cumin, coriander, garam masala and mix well. Add the chicken and coat well. If time allows, sit in the fridge for 1 hour.
2. In a large saucepan on high heat, add canola oil fry off the chicken mix and onions for 3 minutes or until the spices start to go brown.
3. Add the Greek yoghurt, tomato puree and water and bring to the boil, simmering for 10-15 minutes, stirring occasionally.
4. Add the chopped capsicum, zucchini and broccoli and simmer for a further 5 minutes until the vegetables are tender and mixture has slightly thickened.
5. Serve with rice.

Variations:

• You can add any other vegetables of your choice to the mix.
• For a hot curry, add 1 teaspoon of chilli powder or flakes with the spice mix at step 1.

Tips:

• You can make a large batch of the curry powder mix in advance. Just remember to stir it well and, when you’re ready to make the next batch, add 4 tablespoons to each recipe.

Recipe tested by JG August 2016

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