What are the main ingredients in LEAN & CLEAN BUTTER CHICKEN?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of LEAN & CLEAN BUTTER CHICKEN?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare LEAN & CLEAN BUTTER CHICKEN?

CHICKEN MARINADE & QUINOA: Pat the chicken dry with some paper towel and place in a bowl. Add 1 tsp of butter chicken curry spice, some seasoning, and a drizzle of oil. Toss to coat and set aside to marinate. Rinse the quinoa, place in a pot, and submerge in 400ml of water. Place over a medium-high heat and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out. If it starts to dry out during the cooking process, add more water in small increments to continue. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. TOAST THE ALMONDS: Place the flaked almonds in a pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside to cool. BUTTER CHICKEN CURRY BASE: Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated ginger and the remaining curry spice to taste. Fry for another minute until fragrant, shifting constantly. Stir in the cooked chopped tomatoes, the yoghurt, and 100ml of water. Bring to a simmer, pop on a lid, and cook for 12-15 minutes until thickened. MAKE YOUR CRISP CUCUMBER SAMBAL: While the sauce is simmering, place the diced cucumber in a bowl with three-quarters of the chopped coriander. Add a drizzle of olive oil and some seasoning to taste. Toss to combine and set aside for serving. CURRY-POACHED CHICKEN: Once the sauce has thickened, stir through the rinsed baby spinach and marinated chicken. Replace the lid and simmer for another 5-6 minutes until the chicken is cooked through, giving it a stir halfway. Season to taste and remove from the heat on completion. GRUB’S UP!: Make a bed of fluffy quinoa and smother with the creamy butter chicken curry. Garnish with the toasted almond flakes and remaining chopped coriander. Serve with the fresh cucumber sambal on the side. Good work, Chef!

What should be prepared from my kitchen to make LEAN & CLEAN BUTTER CHICKEN?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

LEAN & CLEAN BUTTER CHICKEN

Get that creamy, aromatic butter chicken curry experience – with none of the guilt! Thickened with plain yoghurt, loaded with baby spinach and fresh ginger, and paired with quinoa instead of rice for a superfood boost.

LEAN & CLEAN BUTTER CHICKEN

with protein-packed quinoa, yoghurt & flaked almonds

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Spinach
Chicken
Cooked Chopped Tomatoes
Cucumber
Flaked Almonds
Free-range Chicken Mini Fillets
Fresh Coriander
Fresh Ginger
Low Fat Plain Yoghurt
Onion
Onions
Spice and All Things Nice Butter Chicken Curry Spice
White Quinoa

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

CHICKEN MARINADE & QUINOA
Pat the chicken dry with some paper towel and place in a bowl. Add ½ tsp of butter chicken curry spice, some seasoning, and a drizzle of oil. Toss to coat and set aside to marinate. Rinse the quinoa, place in a pot, and submerge in 200ml of water. Place over a medium-high heat and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out. If it starts to dry out during the cooking process, add more water in small increments to continue. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
TOAST THE ALMONDS
Place the flaked almonds in a pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside to cool.
BUTTER CHICKEN CURRY BASE
Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated ginger and the remaining curry spice to taste. Fry for another minute until fragrant, shifting constantly. Stir in the cooked chopped tomatoes, the yoghurt, and 50ml of water. Bring to a simmer, pop on a lid, and cook for 10-12 minutes until thickened.
MAKE YOUR CRISP CUCUMBER SAMBAL
While the sauce is simmering, place the diced cucumber in a bowl with three-quarters of the chopped coriander. Add a drizzle of olive oil and some seasoning to taste. Toss to combine and set aside for serving.
CURRY-POACHED CHICKEN
Once the sauce has thickened, stir through the rinsed baby spinach and marinated chicken. Replace the lid and simmer for another 5-6 minutes until the chicken is cooked through, giving it a stir halfway. Season to taste and remove from the heat on completion.
GRUB’S UP!
Make a bed of fluffy quinoa and smother with the creamy butter chicken curry. Garnish with the toasted almond flakes and remaining chopped coriander. Serve with the fresh cucumber sambal on the side. Good work, Chef!

Free-Range Chicken Mini Fillets - 150g
Spice and All Things Nice Butter Chicken Curry Spice - 10ml
White Quinoa - 100ml
Flaked Almonds - 10g
Onion - 1
Fresh Ginger - 10g
Cooked Chopped Tomatoes - 100g
Low Fat Plain Yoghurt - 100ml
Cucumber - 50g
Fresh Coriander - 3g
Baby Spinach - 20g

Download the Recipe

Serves 2

CHICKEN MARINADE & QUINOA
Pat the chicken dry with some paper towel and place in a bowl. Add 1 tsp of butter chicken curry spice, some seasoning, and a drizzle of oil. Toss to coat and set aside to marinate. Rinse the quinoa, place in a pot, and submerge in 400ml of water. Place over a medium-high heat and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out. If it starts to dry out during the cooking process, add more water in small increments to continue. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
TOAST THE ALMONDS
Place the flaked almonds in a pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside to cool.
BUTTER CHICKEN CURRY BASE
Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated ginger and the remaining curry spice to taste. Fry for another minute until fragrant, shifting constantly. Stir in the cooked chopped tomatoes, the yoghurt, and 100ml of water. Bring to a simmer, pop on a lid, and cook for 12-15 minutes until thickened.
MAKE YOUR CRISP CUCUMBER SAMBAL
While the sauce is simmering, place the diced cucumber in a bowl with three-quarters of the chopped coriander. Add a drizzle of olive oil and some seasoning to taste. Toss to combine and set aside for serving.
CURRY-POACHED CHICKEN
Once the sauce has thickened, stir through the rinsed baby spinach and marinated chicken. Replace the lid and simmer for another 5-6 minutes until the chicken is cooked through, giving it a stir halfway. Season to taste and remove from the heat on completion.
GRUB’S UP!
Make a bed of fluffy quinoa and smother with the creamy butter chicken curry. Garnish with the toasted almond flakes and remaining chopped coriander. Serve with the fresh cucumber sambal on the side. Good work, Chef!

Free-Range Chicken Mini Fillets - 300g
Spice and All Things Nice Butter Chicken Curry Spice - 20ml
White Quinoa - 200ml
Flaked Almonds - 20g
Onion - 1
Fresh Ginger - 20g
Cooked Chopped Tomatoes - 200g
Low Fat Plain Yoghurt - 200ml
Cucumber - 100g
Fresh Coriander - 5g
Baby Spinach - 40g

Download the Recipe

Serves 3

CHICKEN MARINADE & QUINOA
Pat the chicken dry with some paper towel and place in a bowl. Add 1 tsp of butter chicken curry spice, some seasoning, and a drizzle of oil. Toss to coat and set aside to marinate. Rinse the quinoa, place in a pot, and submerge in 400ml of water. Place over a medium-high heat and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out. If it starts to dry out during the cooking process, add more water in small increments to continue. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
TOAST THE ALMONDS
Place the flaked almonds in a pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside to cool.
BUTTER CHICKEN CURRY BASE
Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated ginger and the remaining curry spice to taste. Fry for another minute until fragrant, shifting constantly. Stir in the cooked chopped tomatoes, the yoghurt, and 100ml of water. Bring to a simmer, pop on a lid, and cook for 12-15 minutes until thickened.
MAKE YOUR CRISP CUCUMBER SAMBAL
While the sauce is simmering, place the diced cucumber in a bowl with three-quarters of the chopped coriander. Add a drizzle of olive oil and some seasoning to taste. Toss to combine and set aside for serving.
CURRY-POACHED CHICKEN
Once the sauce has thickened, stir through the rinsed baby spinach and marinated chicken. Replace the lid and simmer for another 5-6 minutes until the chicken is cooked through, giving it a stir halfway. Season to taste and remove from the heat on completion.
GRUB’S UP!
Make a bed of fluffy quinoa and smother with the creamy butter chicken curry. Garnish with the toasted almond flakes and remaining chopped coriander. Serve with the fresh cucumber sambal on the side. Good work, Chef!

Free-Range Chicken Mini Fillets - 300g
Spice and All Things Nice Butter Chicken Curry Spice - 20ml
White Quinoa - 200ml
Flaked Almonds - 20g
Onion - 1
Fresh Ginger - 20g
Cooked Chopped Tomatoes - 200g
Low Fat Plain Yoghurt - 200ml
Cucumber - 100g
Fresh Coriander - 5g
Baby Spinach - 40g

Download the Recipe

Serves 4

CHICKEN MARINADE & QUINOA
Pat the chicken dry with some paper towel and place in a bowl. Add 2 tsp of butter chicken curry spice, some seasoning, and a drizzle of oil. Toss to coat and set aside to marinate. Rinse the quinoa, place in a pot, and submerge in 800ml of water. Place over a medium-high heat and bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out. If it starts to dry out during the cooking process, add more water in small increments to continue. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
TOAST THE ALMONDS
Place the flaked almonds in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and set aside to cool.
BUTTER CHICKEN CURRY BASE
Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated ginger and the remaining curry spice to taste. Fry for another minute until fragrant, shifting constantly. Stir in the cooked chopped tomatoes, the yoghurt, and 200ml of water. Bring to a simmer, pop on a lid, and cook for 15-20 minutes until thickened.
MAKE YOUR CRISP CUCUMBER SAMBAL
While the sauce is simmering, place the diced cucumber in a bowl with three-quarters of the chopped coriander. Add a drizzle of olive oil and some seasoning to taste. Toss to combine and set aside for serving.
CURRY-POACHED CHICKEN
Once the sauce has thickened, stir through the rinsed baby spinach and marinated chicken. Replace the lid and simmer for another 6-8 minutes until the chicken is cooked through, giving it a stir halfway. Season to taste and remove from the heat on completion.
GRUB’S UP!
Make a bed of fluffy quinoa and smother with the creamy butter chicken curry. Garnish with the toasted almond flakes and remaining chopped coriander. Serve with the fresh cucumber sambal on the side. Good work, Chef!