Low-Fat Version Of Indian Butter Chicken

• 3 cups cooked brown rice
• 1 teaspoon canola oil
• 1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
• 1 large onion, finely chopped
• 1 teaspoon gingerroot, finely grated
• 3 garlic cloves, minced
• 1 1/2 teaspoons cinnamon sugar
• 1/2 teaspoon mace
• 1/2 teaspoon allspice
• 1/2 teaspoon ground cumin
• 1 (8 ounce) can tomato sauce
• 1 (12 ounce) can fat-free evaporated milk (not sweetened)
• 1 tablespoon I Can't Believe It's Not Butter! Spray
• 1 teaspoon lemon juice

1. If you're cooking the rice, make sure to start it first.
2. Brush a large pan (skillet) with oil.
3. Add chicken and cook until one side is browned.
4. Turn the chicken and add onion. Cook until onion is clear.
5. Add ginger and garlic; cook for 2 minutes.
6. Sprinkle on the spices and stir, cook for 2 minutes.
7. Add tomato sauce, evaporated milk and either butter spray or butter.
8. Reduce heat and simmer uncovered for 20 minutes.
9. Serve with rice and a vegetable or two.

brown rice, canola oil, chicken breasts, onion, gingerroot, garlic, cinnamon sugar, mace, allspice, ground cumin, tomato sauce, milk, i, lemon juice

Taken from www.food.com/recipe/low-fat-version-of-indian-butter-chicken-235078 (may not work)