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Ingredients

Olive oil cooking spray
400g chicken thigh fillets, trimmed, cut into 3cm pieces
250g cherry tomatoes
4cm piece fresh ginger, peeled, finely grated
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1/4 teaspoon chilli powder
300g can Heinz Big Red salt-reduced tomato soup
200g green beans, trimmed, halved
1/2 cup light thickened cream
80g baby spinach
1/3 cup fat-free Greek-style yoghurt
2 cups steamed Basmati rice, to serve

Method

Step 1 Spray a large, deep non-stick frying pan with oil. Heat over medium-high heat. Add chicken. Cook, stirring occasionally, for 4 minutes or until light golden. Transfer to a plate. Add tomatoes. Cook for 3 to 5 minutes or until softened.
Step 2 Add ginger, cumin, coriander, garam masala and chilli powder to tomatoes. Cook, stirring, for 30 seconds or until fragrant. Add chicken, soup, beans and 1?2 cup cold water. Stir. Bring to a simmer. Reduce heat to medium. Simmer for 10 minutes or until starting to thicken. Stir in cream. Simmer for 5 minutes.
Step 3 Add spinach and yoghurt. Stir until spinach has wilted. Serve with rice.

Reduced fat butter chicken

How to make Reduced fat butter chicken

Ingredients

Method