Low Fat Butter Chicken

Ingredients

• 800 g skinless chicken breasts
• 1 medium onion, diced
• 1/2 teaspoon ginger, crushed
• 1 teaspoon garlic, crushed
• 1 teaspoon cinnamon
• 1 teaspoon turmeric
• 1 teaspoon dried coriander
• 2 teaspoons paprika
• 1/2 teaspoon cumin
• 1/8 teaspoon chili powder
• 2 teaspoons chicken stock powder
• 4 tablespoons tomato paste
• 1 tablespoon cornflour
• 375 ml evaporated skim milk

Directions

1. 1

   Cut chicken into bite sized pieces.

2. 2

   Coat a large non-stick frypan or wok with cooking spray and saute chicken, onion, garlic (in jar) and ginger (in jar) until the pieces are nearly cooked.

3. 3

   Add all the spices and cook for one minute until aromatic, then add stock powder.

4. 4

   Add tomato paste (no added salt) and fold through chicken.

5. 5

   Blend cornflour with the light evapourated milk then add to the pan, stir continuously mixing well until boiled.

6. 6

   Simmer for a little while and serve over basmati rice.