Low Fat Recipes

Butter chicken: Ingredients 1 Medium Onion (89g) 1/2 400g Can Canned Tomatoes (264g) 200g Raw, Lean Chicken Breast 1 Tablespoon Tandoori Paste (15g) 1/4 Cup Liquid Vegetable Stock (64g) Preparation Tips •Dice the chicken Method 80g Canned Red Lentils, Drained 51g Light Cream 1g Olive Oil Spray 4 Medium Pappadams (40g) 1.Heat a non-stick frying pan over medium-low heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Increase heat to medium-high. Add the chicken and cook, stirring often, for 3-4 minutes or until light golden. 2.Add the curry paste. Cook, stirring, for 1 minute or until fragrant. Add the tomatoes, stock and lentils and bring to the boil. Reduce heat and simmer, stirring occasionally, for 30 minutes or until the lentils are soft and the sauce thickens. Stir in the cream and cook for 1 minute or until heated through. 3.Lightly spray the pappadams with oil and cook on a sheet of paper towel in the microwave for 45 seconds or until puffed. 4.Divide the curry between serving dishes and serve with the pappadams.
Serves 2
304 calories protein 32.8g Fat total 8.4 g Saturated 4.1g Carbs 20.3g Sugars 7.7g

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