This has got to be my favourite Indian fakeaway 🤌🏻 High protein, super creamy & perfect for meal prep. Save this recipe!!
Marinate:
600g chicken (sub tofu or chickpeas for vego)
1/2 cup Greek yogurt
1 tbs lemon juice
2 tsp garam masala
1 tsp each – turmeric, cumin
1/4 tsp cayenne pepper
1 tbs fresh ginger
2 cloves crushed garlic
Curry:
20g light butter/oil
1 cup tomato passata / puree
1 cup Bulla light cooking cream (green lid)*
1 tbs stevia
1 tsp salt
Method:
1. Coat chicken in remaining marinate ingredients and refrigerate for an hour to overnight.
2. Heat butter in a fry pan and add the marinated chicken. Cook for 3-5 mins.
3. Add tomato, cream, stevia, salt and simmer for 15-20 mins until chicken is cooked through and sauce thickens. Optional to blend the sauce first so it’s extra smooth.
4. Serve with rice, flatbread, veggies.
Makes 4 serves + rice
350 calories
P 52g
C 10g
F 15g
*Notes: you can use coconut milk/cream instead of the cooking cream for dairy free. Sub chicken for chickpeas or tofu to make it vego. I usually use garlic olive oil for low fodmap.