This version was delish - a smooth, creamy and delicately balanced sauce coupled with the sweetness of the sweet potato and the crunch of the green beans. Having the vegetables made it very filling I didn't even feel the need to have rice with my serve.
A different butter chicken but it was enjoyed and would recommend that you give it a go.
Butter Chicken and Vegetables
(recipe sourced from Weight Watchers Take Away At Home Cookbook)
ProPoints per Serve: 10
1/3 cup (50 grams) raw unsalted cashews
2 teaspoons sunflower or canola oil
600 grams lean chicken breast fillets, fat trimmed, cut into 3 cms pieces
1 brown onion, thinly sliced
2 tablespoons tandoori paste
1 tablespoons finely grated fresh ginger
700 grams tomatoes, chopped
1/2 cup chicken stock
400 grams sweet potato (kumara), thinly sliced
400 gram can chickpeas, rinsed, drained
100 grams green beans, cut into 3cm lengths
1/3 cup low fat natural yoghurt
Place cashews in a food processor. Process until finely ground.
Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 3 - 5 minutes or until browned. Transfer to a plate.
Heat remaining oil in pan. Add onion and cook, stirring, for 5 minutes or until softened. Add tandoori paste and ginger and with tomatoes, stock, sweet potato and ground cashews and bring to the boil. Reduce heat and simmer, covered, for 20 - 25 minutes or until sweet potato is tender. Add chickpeas and beans for the last 10 minutes of cooking.
Stir yoghurt into butter chicken. Serve.
Serve with steamed rice - add 3 propoints value per serve for 1/2 cup steamed rice.
(click here for a printable version of this recipe)