Low-Fat Version Of Indian Butter Chicken - cooking recipe

Ingredients

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

Preparation

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