Nutrition balance score
Unbalanced
Glycemic Index
21
Low
Glycemic Load
2
Low
Nutrition per serving
Calories324.6 kcal (16%)
Total Fat21.6 g (31%)
Carbs9.4 g (4%)
Sugars3.1 g (3%)
Protein23.5 g (47%)
Sodium378.2 mg (19%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
750gskinless chicken breasts
diced into 2cm cubes
½ cupplain yogurt
3garlic cloves
minced
6gfresh ginger
grated
2 teaspoongaram masala
1 tspcumin
¾ teaspoonsalt
paprika
1 Tbsplemon juice
2 tablespoonbutter
70gyellow onion
small, diced
2garlic cloves
minced
6gfresh ginger
grated
1 tspgaram masala
cumin
ground coriander
½ tspturmeric
paprika
chili powder
360gpassata sauce
1 tablespoontomato puree
¾ teaspoonsalt
1 cupheavy cream
¾ teaspoongolden erythritol
So Nourished, optional
water
Instructions
Step 1
Add the diced chicken to a large bowl with the chicken marinade ingredients and mix to combine. Leave to marinade for at least 15 minutes or ideally overnight, covered in the fridge.
Step 2
Heat 1 tablespoon of butter or oil in large non-stick frying pan. Fry the chicken for about 3 minutes per side, or until golden and almost cooked through. About 8 minutes in total. Remove from the pan.
Step 3
Add the remaining 1 tablespoon of butter to the pan and fry the onions for 3 minutes on a medium heat until golden. Add the garlic, ginger and spices and fry for 1 more minute until fragrant. Add the passata. Turn the heat down to a simmer and cook for a further 10 minutes or until thick.
Step 4
Add the cream and optional low carb sweeter. Put the chicken back in the pan and cook for about 5 minutes until the chicken is fully cooked through and warm.
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