In a blender or food processor, puree together the onion, garlic, turmeric, curry powder and tomato paste until smooth. Add a splash of water if needed to bring together.
Heat the oil in a frying pan and brown the chicken. Add the pureed spice mix and stir for a few minutes.
Add the stock and deglaze pan (allow the stock to combine with all the spices and remove any stuck to bottom of pan). Then add the coconut milk. Reduce heat to a simmer and cook for about 20-25 minutes, until chicken is tender.
Meanwhile, cook rice according to packet directions. Cut broccoli into florets and steam with the beans on the stovetop or in the microwave until tender crisp.
Serve butter chicken with rice, steamed greens and a sprinkle of chopped coriander.
446 calories per serve.
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