Poulet au beurre crémeux

Ingrédients

• 1/4 tsp cinnamon
• 2 tsp garam masala ( you can also use curry powder)
• 1/2 tsp ground turmeric
• 1/2 tsp chilli powder ( or fresh chilli if you prefer)
• 4 chicken breast (around 600-700g/1.5lb, diced)
• 3 cloves garlic
• 3 or 4 sprays low calorie cooking spray
• 1-2 centimetre ginger
• 1 onion
• 1 tbsp reduced fat spread
• 60 g Sukrin Almond Flour
• 400 g tin chopped tomatoes
• 1 tbsp tomato puree (no added oil)
• 3 tbsp fat free natural yoghurt
• 2 tbsp water
• 1 lime (Juiced)
• 2 chicken stock cubes
• spice mix (as above)
• 1 tbsp creme fraiche (Optional - add with the yoghurt for extra creamyness)

Préparation

1. 1

   Chop: Finely chop the garlic, ginger and onion using a food processor or stick blender, then gently sauté in the low calorie cooking spray until soft and coloured slightly.

2. 2

   Puree the tomatoes, almond flour, tomato paste, stock cubes and water together, then add it to the pan.

3. 3

   Add the chicken, yoghurt, lime juice, spices, and reduced fat spread then stir well.

4. 4

   Boil: Bring up to the boil, stirring continuously, then cover and simmer on LOW for 15-20 minutes, stirring occasionally.

5. 5

   Check: After 15-20 minutes check to see if the chicken is cooked through. If not let it simmer for another 5 minutes.

6. 6

   Serve over boiled rice.