Light chicken breast Indian style

Ingredients for 2 servings:

• 300 g chicken breasts
• 1 large onion(s), finely chopped
• 3 garlic cloves, finely chopped
• 1 piece(s) ginger, thumb-sized, finely chopped
• 2 tsp clarified butter
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• 1 tsp chili powder
• 1 tsp sweet paprika powder
• 1 stalk(s) cinnamon (about 8 cm long)
• 2 carnations
• Cardamom, 3 capsules
• 3 curry leaves, alternatively bay leaves
• 3 chili peppers, dried or fresh
• 300 ml buttermilk
• 4 large tomatoes, peeled and pureed (or 1 small can of tomatoes)
• ¾ tbsp tomato paste
• 1 tsp mango chutney
• 1 tsp vegetable broth, instant (heaped tsp)
• 150 ml water
• e.g. salt and pepper
• Sweetener, liquid, some dashes of it

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

low-calorie and WW – suitable

Sauté the onion, garlic, and ginger with cardamom, cloves, curry leaves, chili peppers, and cinnamon stick in a pan in hot clarified butter for about 2 minutes over medium heat. Then increase the heat to high and add the chicken breast. Sprinkle evenly with the already fried spices from the pan and sauté for about another 4 minutes. Add the tomatoes, tomato paste, and buttermilk and simmer for about 30 minutes, stirring occasionally. Dissolve the vegetable stock in the hot water. Add to the pan along with the mango chutney and mix well. If the sauce becomes too thick, add more vegetable stock. The sauce is ready when the vegetable stock is used up and has reached the desired consistency. Finally, discard all the spices from the sauce and add sweetener to taste. Serve hot. Serve with basmati rice. Tips: If you don’t like spicy food, reduce the amount of chili peppers and chili powder. Additionally, you can of course add vegetables of your choice to the sauce. Per serving: 5.5 pts (without rice)