Low-fat chicken tikka masalaby Gail Moffat
|Preperation time: 2 hours
Cooking time: 40 mins
|4 skinless chicken breasts, cut into bite-size
2 tsp garam masala;
2 tbsp tomato ketchup;
2 tbsp tomato puree;
3 tbsp medium curry paste;
1 tbsp tandoori spice blend powder;
1 onion, finely chopped;
juice of 1/2 a lemon;
100ml greek style yogurt;
fresh coriander to garnish;
rice to serve
|In a bowl mix together the tandoori powder,
lemon juice and yogurt. Add the chicken pieces and stir until
coated. Cover and put in the fridge for 2 hours.
In a large pan gently heat the onion and curry paste for about 2 minutes, stirring continiously.
Add the chicken, water, tomato puree and ketchup. Mix well and bring to the boil. Simmer gently for 25 minutes.
Add the garam masala and cook for a further 10 minutes. Serve with rice and coriander sprinkled on as a garnish.
with lemon chicken and courgettes
Chicken and mango salad
Spicy cashew chicken
Chicken and coconut red curry
Turkey salad with peach mayonnaise