Super Skinny Butter Chicken
Servings: 7
Ingredients
- 700 g chicken breast diced
- 3 drops liquid stevia
- Bunch of chopped coriander
Marinade:-
- ½ tbsp salt
- ¼-½ tsp chilli powder
- 1 tbsp pepper free garam masala
- 10 g ginger
- 1 garlic cloves
- 15 g apple cider vinegar
Tomato paste:-
- 2 garlic cloves
- 10 g ginger
- 20 g apple cider vinegar
- 1 x 400 g | 14.1 oz tin of Ardmona chopped tomatoes
- 100 g tomato paste
Gravy:-
- 200 g brown onions peeled, halved
- 1 cinnamon stick
- 3 cloves
- 5 cardamom pods bruised
- 1 star anise
- 1 tsp cumin powder
- 1 tsp smoked paprika omit if you dont use paprika on p2
Instructions
- Add marinade ingredients to mixer bowl. Blend for 2 sec/speed 9/MC on. Scrape bowl down and repeat 3 times.
- Add the chicken and stir through marinade for 10 sec/speed 2/reverse/MC on. Scrape mixer bowl out completely, set aside in a separate bowl to allow chicken to marinate.
- Without washing the bowl, add tomato paste ingredients to mixer bowl. Blend 1 min/speed 8/MC on. Set tomato paste aside in a separate bowl again.
- Without washing the bowl, add onions to mixer bowl and chop 5 sec/speed 5/MC on. Scrape bowl down.
- Add 80 g or 2.8 oz water to mixer bowl, cook 10 min/100°C or 212°F/speed 2/butterfly/MC on. Top up water as required to ensure it doesnt burn bowl.
- Add 80 g or 2.8 oz of the reserved tomato paste mixture, cinnamon, whole cloves, cardamom, star anise, cumin and paprika to mixer bowl. Cook 5 min/100°C or 212°F/slowest speed/reverse/butterfly/MC on.
- Add reserved tomato paste mixture, and 2 tsp salt to mixer bowl. Cook for 4 min/steaming temp/slowest speed/reverse/butterfly/MC on
- Add reserved marinated chicken mixture and stevia to mixer bowl. Cook for 12 min/100°C or 212°F/slowest speed/reverse/butterfly/MC on.
- Pour curry into an insulated server, remove whole spices, stir through chopped coriander and let it sit covered for 10 min.
Notes
HCG P2 Butter Chicken
