2 to 3 tbspn MCT Oil
1 Onion
1/4 tspn cinnamon
2 tspns crushed garlic
2 tspns crushed ginger
1/2 tspn ground turmeric
1to 2 tspn chili powder
1 tbspn coriander
400g/14 oz chicken breast (all fat removed)
225g/8 oz can of whole peeled tomatoes with juice
1 tbspn tomato paste
1/2 cup low fat plain yogurt
Trim and cut chicken into small cubes, cover and put aside. Slice the onions into thin wedges.
Heat a large saucepan or frying pan and heat the MCT Oil. Add the onions and cinnamon to the
pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the
turmeric, chili and coriander and sauté over a medium heat. Add the cubed chicken and sauté
stirring constantly until the chicken has turned white. Pour in the tomatoes and tomato paste. Mix
thoroughly. Cover and simmer for 20 to 30 minutes. Add the yogurt and heat through. Serve on
rice with a salad.
1 Onion
1/4 tspn cinnamon
2 tspns crushed garlic
2 tspns crushed ginger
1/2 tspn ground turmeric
1to 2 tspn chili powder
1 tbspn coriander
400g/14 oz chicken breast (all fat removed)
225g/8 oz can of whole peeled tomatoes with juice
1 tbspn tomato paste
1/2 cup low fat plain yogurt
Trim and cut chicken into small cubes, cover and put aside. Slice the onions into thin wedges.
Heat a large saucepan or frying pan and heat the MCT Oil. Add the onions and cinnamon to the
pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the
turmeric, chili and coriander and sauté over a medium heat. Add the cubed chicken and sauté
stirring constantly until the chicken has turned white. Pour in the tomatoes and tomato paste. Mix
thoroughly. Cover and simmer for 20 to 30 minutes. Add the yogurt and heat through. Serve on
rice with a salad.
Little Leakers
No Butter Chicken