Easy Low-Sodium Butter Chicken

Products you'll need:

CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup

CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup

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Ingredients

  • 2 tsp (10 mL) canola or vegetable oil
  • 1 onion, chopped 
  • 1 tbsp (15 mL) each minced garlic and fresh ginger
  • 1 tbsp (15 mL) garam masala
  • 2 tsp (10 mL) sweet or hot  paprika
  • 1 can (284 mL) CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup
  • 1/2 cup (125 mL) water
  • 3 tbsp (45 mL) each  tomato paste and lemon juice 
  • 1/2 tsp (3 mL) sodium-reduced soy sauce
  • 6 boneless skinless chicken breasts (about 1 ½ lb/680 g), cubed 
  • 1 1/2 cups (375 mL) quick-cooking  basmati rice (10-minute variety)
  • 6 cups (1.5 L) packed baby spinach
  • 1/4 cup (60 mL) chopped fresh cilantro

Directions

  1. Heat oil in large nonstick skillet over medium-high heat. Cook onion, stirring occasionally, for 3 minutes until softened. Reduce heat to medium; add garlic, ginger, garam masala and paprika. Cook, stirring, for 1 minute until fragrant. 
  2. Stir in soup, water, tomato paste, lemon juice and soy sauce. Bring to boil, stirring constantly. Stir in chicken; cover and simmer over medium-low heat until chicken is cooked through, about 10 minutes. 
  3. Meanwhile, prepare rice according to package directions without salt or butter; add spinach to pot during standing time to wilt. Fluff with fork, stirring in spinach. Serve with butter chicken. Sprinkle with cilantro.

Recipe tips

  • Serve with a dollop of yogurt and diced cucumber, if desired.
  • Using a no-salt added soup helps you control the sodium in your recipe. Season the chicken and the sauce with salt to taste, if you like.

NUTRITIONAL INFORMATION

Amount Per Serving
Calories 360
Fat 7 g
Sodium 110 mg
Carbohydrate 51 g
Dietary Fibre 2 g
Protein 23 g
Calcium 8 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fiber

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