Low-Fat Butter Chicken Style Curry

A mild curry made with yoghurt and tomatoes. A small amount of low-fat milk is used instead of butter to add richness.

Ingredients

Instructions

1. 1

   Cut the chicken breast into bite-sized pieces, coat with half of the yoghurt and curry powder, and marinate for 15 minutes.

2. 2

   In a non-stick pan, cook the chicken until browned.

3. 3

   Add the tinned chopped tomatoes, consommé, and remaining curry powder, then cover and simmer over a low heat for 15 minutes.

4. 4

   Add the low-fat milk and sugar, bring to a boil, and simmer briefly to finish with a mild flavour.

5. 5

   Serve with cooked rice.