This recipe first appeared in Food magazine.
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Ingredients
Method
1.Place chicken, ginger and lemon juice in a bowl with the chilli, mix well and chill for 15 minutes.
2.Heat oil in a large saucepan and cook the chicken in batches until it is sealed. Add the capsicum and carrots, and cook gently with the chicken for 5 minutes.
3.Stir in the flour, then add the stock a little at a time, mixing well, so the flour doesn’t form lumps.
4.Add the butter chicken sauce and tomato paste and simmer, stirring frequently, for 10 minutes or until the chicken and vegetables are completely cooked.
5.Serve topped with a swirl of yoghurtor cream and some fresh coriander, with bread on the side.
Some butter chicken sauces are hotter than others, use a mild one to accommodate children, or a spicy one for the adults. You will know the chicken is sealed when it turns white. Add other vegetables such as frozen spinach or green beans to increase the ‘vege factor’. PER SERVE Energy 245kcal, 1027kj • Protein 20.9g • Total Fat 11.8g • Saturated Fat 6g • Carbohydrate 10g • Fibre 5.3g • Sodium 854mg
Note
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