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Chicken tikka masala

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A healthier, lower-fat version of Britain's favourite curry, with all the taste.
Serves
4
Prep
15 minutes
Cook
20 minutes
Each 195g serving contains (excludes serving suggestion)
KCal
152
Carbs
6.50g
Protein
23.00g
Fat
3.50g
Saturates
0.30g
Sugars
6.00g
Salt
0.40g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 tsp rapeseed oil
1 large onion, chopped
1 red pepper, finely chopped
2 skinless chicken breasts, cubes
2 tbsp tikka paste
2-3 cloves of garlic, crushed
1 x 400g tin chopped tomatoes
2 tbsp freshly chopped coriander plus 2 tsp to serve
2 tbsp 0% fat Greek yogurt
Method
  1. Add the oil to a pan and add the onions and peppers. Cook for 5 minutes until soft and add the chicken breasts and cook for 3 minutes.
  2. Add the tikka paste and stir for 1-2 minutes until the chicken is evenly coated.
  3. Add the garlic and tomatoes, mix again and bring to a gentle boil then cover and simmer gently for 6-8 minutes.
  4. Add the coriander, stir well then remove from the heat.
  5. Stir in the yogurt, sprinkle with the remaining coriander and serve immediately.
Chefs tips
  • Works well with turkey or cubed salmon.
  • Serve with rice or naan and plenty of salad. Great wrapped in a roti with lots of salad.
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