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Chicken tikka masala

Chicken tikka masala

A healthier, lower-fat version of Britain's favourite curry, with all the taste.

Serves

4

Prep

15 minutes

Cook

20 minutes

Nutrition information

Each 195g serving contains (excludes serving suggestion)

KCal: 150
Carbs: 9.7g
Fibre: 3.4g
Protein: 21.0g
Fat: 2.3g
(Low)
Saturates: 0.3g
(Low)
Sugars: 8.7g
(Low)
Salt: 0.27g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

Ingredients

Ingredients

1 tsp rapeseed oil
1 large onion, chopped
1 red pepper, finely chopped
2 skinless chicken breasts (300g), cubed
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

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Method

Method

Step 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.

Step 2

Add the tikka paste and stir for 1-2 minutes until the chicken is evenly coated.

Step 3

Add the garlic and tomatoes, mix again and bring to a gentle boil then cover and simmer gently for 6-8 minutes.

Step 4

Add the coriander, stir well then remove from the heat.

Step 5

Stir in the yogurt, sprinkle with the remaining coriander and serve immediately.

Recipe tips

Works well with turkey or cubed salmon.
Serve with plenty of salad. For a higher-carb option, wrap in a roti or serve with naan.