The other night we had to come up with a recipe that traditionally was a "no go" on a healthy eating plan (ie too high in fat/cals/carbs) & fiddle about with it to make it "diet friendly", IYKWIM?
Anyway, I am trying to really cut my carbs, lower my GI and increase my protein, so this is what I ended up with. It was bloody delish, and my husband didn't even realise I had changed the recipe!
Low Fat Low Carb Butter Chicken (Serves 4)
25 g (1 sachet) Maggi World Flavours Butter Chicken
400 g Chicken Raw: Breast Meat, no skin, no bones, raw
1 serving, 2 tablespoons (30g) Nature's Way: Protein Drinks: Instant Natural Protein Powder, Plain
1 serving, 1/ 2 cup diced (60g) Onion
190 mL Nestle Evaporated Coconut flavoured Milk, Light, 98.5% Fat-Free
400 g Vegetables, cooked: Cauliflower, boiled, drained
4 large (or 8 small) Indian Foods: Appetisers: Pappadum, microwaved
80 g Fruit, fresh: Mango, raw, peeled, edible portion
Meal Total Per Portion: 294cals 5.1gfat 41.2g protein 21.9g carbs
1. Chop onions and chicken
2. Dry “fry” in a little water
3. Combine coconut milk with Butter Chicken sauce mix
4. Add to the pan, and bring to a simmer, stirring
5. Cover and simmer for 10 mins
Boil cauliflower until al dente, drain and chop roughly to resemble the texture of rice
Serve the butter chicken over a bed of cauliflower and serve with chopped mango and pappadums.