Skinny Butter Chicken

"Every little bit helps, so I swap cream for reduced fat cream, and the recipe still wows my whole family."
 
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Ready In:
23mins
Ingredients:
8
Serves:
4-6
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ingredients

  • 750 g chicken breasts
  • 1 packet asian home gourmet butter chicken paste
  • 60 g butter
  • 450 g tomato puree (tinned)
  • 1 clove crushed garlic
  • 1 can light cream (Carnation)
  • 2 cups jasmine rice
  • 1 sprig coriander
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directions

  • In the microwave, add double the water to the rice and cook it for 18 minutes uncovered.
  • Melt butter and fry crushed garlic in the pan.
  • Add the chopped chicken breast and brown for about 3 minutes, occasionally stir.
  • Add the packet of butter chicken spices and the tomato puree, then lastly add the reduced fat cream and stir all together.
  • Heat for about 10 minutes, while the rice cooks then serve atop the rice with sprigs of coriander.

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Reviews

  1. I make it like this too, using light cream. Still very good, and I don't miss the fat. Very easy.
     
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RECIPE SUBMITTED BY

We live in New Zealand but we are all Australian. I have three tall hungry kids, the oldest is disabled with Cerebral Palsy. My elderly mum lives with us too, so we have a wide range of needs to meet at dinner time. They range from old fashioned food, to "lots of meat" to "I'm vegetarian this week mum". I also work pretty much full time. I love cooking quickly - I hate prep time. I used to be a caterer and I think that killed the chef in me. I love to quilt, to play and I love footy (Rugby League over here).
 
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