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