Lightened Up Butter Chicken with Quinoa – Gluten Free
Servings 4
Calories 431kcal
Ingredients
- 2 tsp coconut oil
- ½ large onion diced
- ¼ tsp ground turmeric
- 2 tbsp butter
- 2 garlic cloves minced
- 1 tbsp curry powder
- 1 tsp cumin
- ¼ tsp ground ginger
- ¼ tsp cayenne pepper
- ½ tsp sea salt
- 1 cup milk of choice (I used 1% organic cow’s milk)
- ¼ cup plain Greek yogurt
- 1 cup tomato sauce (I used plain jarred tomato sauce)
- 2 chicken breasts cut into cubes
- 1 cup dry quinoa
- ½ cup fresh cilantro leaves roughly chopped
Instructions
- Heat coconut oil in a medium sized saucepan over medium low heat
- Add in the diced onion and cook, stirring frequently until softened, about 5 minutes
- Stir in the turmeric and stir for another minute
- Add the garlic, butter and remaining spices to the pot and stir well. Cook this mixture for another 5 minutes. You need to stir this pretty much constantly so it does not burn.
- Pour in the milk, yogurt, and tomato sauce and give it all a good stir, then add in the cubes of chicken
- Stir everything well and let simmer over medium low heat for about 45 minutes, stirring occasionally. You want the sauce to thicken up
- Meanwhile, cook the quinoa to the package instructions
- Portion out the quinoa into four bowls and spoon the butter chicken overtop
- Top with fresh cilantro
Nutrition
Calories: 431kcal | Carbohydrates: 37g | Protein: 34g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 829mg | Potassium: 1021mg | Fiber: 4g | Sugar: 6g | Vitamin A: 775IU | Vitamin C: 7.7mg | Calcium: 134mg | Iron: 3.8mg