All Recipes, Dinner, Lunch,

I Can’t Believe It’s Not Butter Chicken

Instructions

HOB-TOP METHOD

  1. Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and chicken and fry for about 10 minutes until they start to colour.
  2. After 10 minutes, stir in the garlic, ginger and ground spices. Stir for a minute, then add the courgette and mushrooms and fry for about 10 minutes until the mushrooms start to release their moisture.
  3. Add the tomato purée, tinned tomatoes, lemon juice and ground almonds, crumble in the stock cube, and give everything a good stir. Bring to a simmer and cook for 10 minutes, then stir in the cream cheese until it has completely melted. Add the sliced peppers and simmer for a further 5 minutes. Serve

SLOW COOKER METHOD

Put all of the ingredients, apart from the cream cheese and sliced peppers, in the slow cooker and cook on high for 4 hours or low for 5½ hours.

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Stir in the cream cheese and the sliced peppers and cook on high for a further 30 minutes. Serve!

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