HEALTHY EATING WITH CHEF AND AUTHOR CINDY HUTSON
RECIPE
BUTTER CHICKEN
SERVES: 6 – 8
INGREDIENTS:
• 3 lbs boneless, skinless chicken (cut to 2” pieces), breast , thighs or both
• 1 large yellow onion, diced
• 3 garlic cloves, chopped
• 3 tsp curry powder
• 3 tsp garam marsala
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• ½ tsp cayenne
• 1½ inch fresh ginger, wash and mince
• ½ cup chicken stock
• 1 x 14 oz can Thai coconut milk
• 8 oz can tomato paste
• 4 drops liquid smoke or 1 tbsp smoked paprika
• 1 tbsp Kosher salt (optional)
• ¾ cup plain Greek low fat yogurt
• Cilantro and lime wedges for garnish
PROCEDURE:
• Clean excess fat from chicken and cut into 2” inch pieces
• Place in a bowl and mix in all the dry spices, garlic, onion and ginger
• Rub into the chicken pieces (this can be done the night before)
• Place in the crock pot and add the coconut milk, tomato paste, chicken stock and yogurt
• Mix well
• Cover and cook, 3 hours on high or 5 hours on low
SERVE: Brown basmati or cauliflower rice to save calorie
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