Chicken Tikka Masala
Serves 4, 11sp total! 3sp per serving, or free on No Count.
Low calorie cooking spray
2 onions, finally chopped
1 red pepper, deseeded and finely chopped
30g root ginger, peeled and grated (or use out of a jar or frozen)
3 garlic cloves, finely chopped (or use out of a jar or frozen)
2 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
3 tsp tandoori masala spice mix (1sp)
1/2 tsp turmeric
1 tbsp tomato puree
800g skinless chicken breasts, cut into bit-sized pieces (8sp)
100g fat free natural yogurt (2sp)
Salt & freshly ground black pepper
1 tbsp chopped fresh coriander
Spray a large non-stick frying pan with low calories cooking spray and placeover a medium heat. Add the onions and pepper and cook for ten minutes, adding a little water if they start to stick.
Stir in the ginger and garlic and cook for 1-2 minutes, then add all the spices, passata, tomato puree and 500ml of boiling water. Bring to the boil over a high heat, then turn the heat to medium and cook for five minutes.
Add the chicken and simmer for 10 minutes or until the chicken is cooked through. If the sauces is too thick add boiling water to achieve the desired consistency. Take the pan off the heat and stir in the yogurt. Season to taste, top with the coriander and serve.
Use wholewheat rice as a side for No Count option or Smart Point as appropriate, maybe add some Pilau seasoning to add some flavouring.