Low fat Chicken Curry

INGREDIENTS:

1 tbsp oil
10g butter
3 cloves garlic, crushed
1 medium onion, finely chopped
2 tbsp garam masala
1 tsp ground coriander
½ tsp dried mint
570g boneless, skinless chicken breast, diced
200 ml water

DIRECTIONS:

Heat the oil and butter in a wok or large, heavy frying pan. Add the garlic and onion and stir fry for about 5 minutes until onion is golden.
Stir in the garam masala, coriander and mint. Add the chicken and cook over a moderate heat for 5 minutes, stirring occasionally.
Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened.