Rustled this up tonight - a WW recipe - BLOODY TASTY!!
POINTS® Value: 5
Servings: 4
Preparation Time: 10 min
Cooking Time: 40 min
Level of Difficulty: Easy
Ingredients
* 150 g very low-fat plain yogurt, (5 1/2 oz)
* 1 portion lemon(s), finely grated rind of 1 lemon
* 1 tablespoon fresh coriander, chopped
* 1 tablespoon curry powder, medium
* 1 tablespoon tandoori spice mix
* 500 g chicken breast, uncooked, skinless, (1lb 2 oz), boneless, cut into chunks
* 5 spray low-fat cooking spray
* 2 clove garlic, crushed
* 2 large onion(s), red, thinly sliced
* 400 g tomato(s), can, chopped
* 2 tablespoon tomato puree
* 150 ml fresh stock, (1/4 pint) chicken
* 1 pinch salt
* 1 serving pepper, black, freshly ground (a good pinch)
* 225 g dried rice, (8oz) basmati
* 2 sprig fresh coriander, to garnish
Instructions
* In a non-metallic bowl, mix together the yogurt, lemon rind, coriander, curry powder and tandoori spice mix. Add the chicken pieces, stir well, then cover and marinate for 1 hour.
* Spray a large non-stick frying pan with low fat cooking spray. Heat, add garlic and most of the onions. Sauté for 3-4 minutes, until softened. Add chicken and marinade and cook, stirring, for 3-4 more minutes.
* Add tomatoes, tomato puree and stock. Simmer, partially covered, for 30 minutes. Season.
* Cook rice according to pack instructions. Drain and serve with the chicken tikka masala. Garnish with reserved red onion and coriander sprigs.
Also had a toasted wholemeal pitta![]()


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