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Healthy butter chicken


1 tsp olive oil

4 skinless, boneless chicken breasts, cut into cubes

1 onion finely chopped

3 garlic cloves, minced

1 tbsp fresh ginger, grated

2 tsp garam masala,

1 tsp turmeric

1 tsp paprika, 1 tsp ground coriander

0.5 tsp cinnamon

680ml jar tomato passata

2 tbsp almond butter

pinch salt and pepper

bunch chopped fresh coriander


1. Heat the oil in a large frying pan and brown the chicken, 3 to 5 mins. Transfer to a plate.

2. Add the onion, garlic, ginger and spices to pan. Cook, stirring often, until the onion starts to soften, about 3 mins.

3. Return the chicken and juices to pan. Stir in the passata. Scrape up and stir in any brown bits from the bottom of the pan.

4. Simmer until slightly thickened, about 5 mins.

5. Add almond butter, season with salt and pepper and stir well.

6. Sprinkle with coriander.

7. Serve with cauliflower rice or some green vegetables.

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