Healthier Butter Chicken

Looking for a healthier twist on your fave curry?


  • 1 tbsp oil
  • 1 onion, peel and diced
  • 2 large carrots, peeled and sliced
  • 3 tbsp butter chicken curry paste
  • 500g skinless chicken breast or thighs, cut into 3cm chunks
  • 1 can tomatoes
  • 1 can coconut milk or 4 tbsp sour cream or natural yoghurt

Optional extra: 1 cup of frozen peas or green beans

Rice to serve


How to make:

  1. Heat the oil in a nonstick pan and fry the onion and carrot over a medium heat until soft.

  2. Add the chicken chunks and cook for 5 minutes, stirring occasionally until all side of the chicken are lightly browned.

  3. Add the curry paste and cook for a few minutes until fragrant.

  4. Add the canned tomatoes and if you are using coconut milk, add that also. If you are using peas/beans add those in now too. If you are using sour cream or yoghurt, just add ¼ cup of water or chicken stock at this point as you will need to stir the sour cream/yoghurt in later.

  5. Simmer over a low heat for around 10 minutes or until chicken is cooked through. If are using sour cream/yoghurt, stir through at the end and allow to heat through gently for 2-3minutes to make the sauce go creamy.

  6. Serve with rice and ideally some extra veg!





Published By

Claire Turnbull



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