Butter chicken with chickpeas, spinach and yoghurt
Serves: 4
Time to make: 25 mins
Total cost: $18.40 / $4.60 per serve
(at time of publication)
Ingredients
- 600g chicken breast fillets, chopped
- 495g jar Indian Tonight Reduced Fat Butter Chicken Simmer sauce
- 400g chickpeas in spring water
- 1 cauliflower, cut into florets
- 4 cups baby spinach
- ¾ cup reduced-fat natural yoghurt, plus extra, to serve
- 2 x 250g pouches microwavable basmati rice, to serve
- coriander leaves, to garnish
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Instructions
1 Heat 2 teaspoons olive oil in a large non-stick frying pan over a medium-high heat. Add chicken and stir for 3-4 minutes or until browned. Add simmer sauce and stir well. Add water if desired.
2 Add chickpeas and cauliflower to pan and stir well. Reduce heat to low, cover pan and simmer for about 10 minutes or until chicken cooks through and veges are tender. Remove pan from heat and stir in baby spinach and yoghurt.
3 Meanwhile, microwave rice according to packet instructions.
4 Divide butter chicken and rice among 4 bowls, then top with an extra dollop of yoghurt. Season with black pepper, garnish with coriander and serve.
Variations
Make it gluten free: Check simmer sauce is gluten free.
Nutrition Info (per serve)
-
Calories 490cal
-
Kilojoules 2050kJ
-
Protein 36g
-
Total fat 8g
-
–Saturated fat 2g
-
Carbohydrates 60g
-
–Sugars 12g
-
Dietary fibre 9g
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Sodium 600mg
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Calcium 210mg
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Iron 3mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
