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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