LeanCo Butter Chicken Curry

Serves 4

500g Chicken thigh fillets sliced

1/2 cup Greek Yogurt

1 Tbsp Lemon juice

1/2 pkt SHAN Butter Chicken seasoning mix (available at most Indian spice stores..Yash at Neutral Bay is great)

2 Tbsp Butter

1/2 Onion diced

2 Garlic cloves crushed

2 Tomatoes diced

50ml Chicken Stock Salt to taste

1/2 cup Cream

1Tbsp Almond flour

1. Mix Chicken, yogurt, lemon juice and 1/2 the spice mix in a bowl, cover and refrigerate for 2-3 hours or overnight

2. Heat butter in pan, add onion, garlic and tomatoes and cook until soft, about 10 mins 3. Add remainder of seasoning and stock

4. Add salt if needed

5. Add chicken mix, bring to boil then simmer for 15 mins

6. Lower heat, add cream and almond flour, simmer for another 10-15 mins until chicken is cooked through.

7. Serve over Cauliflower rice or green veggies and garnish with mint and coriander.