Bombay Butter Chicken
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 330.5
- Total Fat: 18.3 g
- Cholesterol: 154.7 mg
- Sodium: 1,254.1 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 4.3 g
- Protein: 28.4 g
View full nutritional breakdown of Bombay Butter Chicken calories by ingredient
Introduction
This recipe can be made as hot or mild as you like depending on the curry paste you use. This is the recipe verbatim, but when I make this I don't measure anything, I just add everything by eye using a normal tablespoon or teaspoon (not a measuring spoon) and I find it tastes better. I also find making this early in the day and letting it simmer on very low for an hour and then letting it sit in the sauce until time to re-heat makes it more flavourful. This recipe can be made as hot or mild as you like depending on the curry paste you use. This is the recipe verbatim, but when I make this I don't measure anything, I just add everything by eye using a normal tablespoon or teaspoon (not a measuring spoon) and I find it tastes better. I also find making this early in the day and letting it simmer on very low for an hour and then letting it sit in the sauce until time to re-heat makes it more flavourful.Number of Servings: 5
Ingredients
-
5 Boneless/Skinless Chicken Breasts
1 can diced Tomatos
4 tbsp Mild Curry paste
2 garlic cloves-crushed
1 tsp ground ginger
1 large onion-chopped
2 tbsp ground cinnamon
.25 Cup Low Fat Sour cream
Butter (to taste)
Directions
Brown Chicken in pan. Add onions and cook until soft. Add curry paste, garlic, ginger and cinnamon. Stir well and let cook for a couple minutes. Add in canned tomatos and stir well. Reduce heat to low and let simmer for 30 mins. Let cool and add sour cream and butter.
Number of Servings: 5
Recipe submitted by SparkPeople user WEINERS74.
Number of Servings: 5
Recipe submitted by SparkPeople user WEINERS74.
