Decadent Butter Chicken Breasts
with Lime-Dressed Tindora Salad
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
Here’s proof that you can lower the carbs while upping the pleasure. Tender chunks of chicken bask in a velvety sauce serving up generous butter chicken richness. It’s flanked by tender-crisp bok choy and an Indian fave: juicy tindora, or ivy gourd, in a salad with lime and cilantro.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 14g Cilantro
- 1 Garlic clove
- 225g Baby bok choy
- 20g Ginger
- 100g Tindoras
- 1 Lime
- 15ml Tomato paste
- 90ml Heavy cream
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk • Sulphites
You will need:
2 Large pans
Oil
Peeler
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
46 g
Saturated Fat
20 g
Sodium
430 mg
Total Carb
17 g
Sugars
4 g
Protein
42 g
Fibre
3 g
Preparation
Mise en place
- Mince the garlic.
- Remove the root ends of the bok choy; quarter lengthwise.
- Peel and mince the ginger.
- Roughly chop the cilantro leaves and stems.
- Halve the tindoras lengthwise; thinly slice crosswise.
- Quarter the lime.
Cook the chicken
- Pat the chicken dry; season with ⅓ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and cut into 1-inch cubes. Wipe out and reserve the pan.
Make the sauce
- Meanwhile, in a second large pan, heat a drizzle of oil on medium-high.
- Add the ginger, garlic and tomato paste. Sauté, 30 sec. to 1 min., until fragrant.
- Add the cream, remaining spices and 3 tbsp water (double for 4 portions). Cook, stirring often, 2 to 3 min., until slightly reduced.
Cook the bok choy
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the bok choy and sauté, 2 to 3 min., until beginning to soften; season with S&P.
- Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender.
Make the salad
- In a medium bowl, combine the juice of 2 lime wedges, 1 tbsp oil (double both for 4 portions), the tindoras, ⅓ of the cilantro and S&P.
Finish & serve
- To the pan of sauce, add the chicken. Cook, stirring often, 1 to 2 min., until warmed through and coated.
- Off the heat, add 2 tbsp butter (double for 4 portions) and ½ the remaining cilantro; stir well. If the sauce is too thick, add 2 tbsp water.
- Divide the bok choy, chicken and salad between your plates.
- Garnish with the remaining cilantro and lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
