This is a classic Indian dish that’s very popular amongst novice Indian food eaters. Healthy, filling and absolutely delicious. Perfect for anyone following a popular Slimming plan, Weight Watchers or a calorie controlled diet, but that doesn't mean it loses any of the authentic tasteNutritional InformationSlimming World Syns: ZeroWeight Watchers: 3 WW points Per ServingCalories: 170 Per Serving
Course Main Course
Cuisine Indian
Prep Time 2 hourshours30 minutesminutes
Cook Time 25 minutesminutes
Total Time 2 hourshours55 minutesminutes
Servings 4
Equipment
Food Processor
Ingredients
300gSkinless Boneless Chicken Thigh[Diced]
400gTin Chopped Tomatoes
1Onion[Diced]
10tbspNatural Fat Free Yogurt[Room Temperature]
150mlBoiling Chicken Stock[Using 1 Stock Cube]
4tbspTikka Curry Powder[Swhwartz is best]
1Cloves Garlic[Crushed]
PinchSalt
Frylight
Instructions
To make the marinade: Using a food processor blend together 6 tbsp Natural yoghurt, tikka spice, garlic and salt to form a paste. Cover the chicken with the paste, cover and place into the fridge for at least 2 hours.
Making the curry: Spritz a pan with Frylight, bring to a medium heat and add the onion. Cook until softened.
Add the chicken and cook for a further 2 - 3 minutes.
Add the boiling stock and chopped tomatoes. Stir well, cover with a lid and simmer on a medium heat for 10 - 15 minutes.
Reduce the heat and add the remaining yogurt. Stir through and serve over delicious rice.