Butter Chicken

Ingrédients

• 1 serving butter chicken paste
• 1/3 cup light coconut milk
• 1 cup chickpeas
• 12 oz boneless skinless chicken breasts
• 1 tasse light sour cream
• 1/2 cup tomato paste
• 1/2 cuillère à soupe curry powder
• 1 gousse garlic
• 1 tranche, large onion

Directives

1. Heat some oil in a wok. Take the defrosted chicken breasts and cut them into cubes or thinly slice.
2. Sauté chicken until no longer raw and put on a side plate temporarily.
3. Sauté garlic and onions until translucent then add the chicken back into the wok.
4. Add sour cream and coconut milk (optional, the curry will still taste delicious).
5. Add tomato paste, curry powder and butter chicken packet. Add chickpeas and let cook on low heat for about 10 minutes before serving over brown rice.
6. Note: adding cilantro is also optional if you want to jazz it up a bit. If you feel you need more of any of the ingredient, just add until you like the taste.