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Chicken Tikka Curry

Slimming World Syns: Zero
Weight Watchers: Coming Soon
Calories: 318 Per Serving
Course Main Course
Cuisine Indian
Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Servings 2

Equipment

  • Food Processor

Ingredients

  • 300 g Skinless Boneless Chicken Thigh (Diced)
  • 400 g Chopped Tomatoes (Drained)
  • 1 Onion (Diced)
  • 10 tbsp Natural Fat Free Yogurt
  • 150 ml Boiling Chicken Stock
  • 4 tbsp Tikka Curry Powder
  • 1 tsp Ground Ginger
  • 1 tsp Paprika
  • 1/2 tsp Basil
  • 1 tsp Cumin
  • 2 Cloves Garlic (Crushed)
  • Pinch Salt
  • Frylight

Instructions

  • To make the marinade: Using a food processor blend together 6 tbsp Natural yoghurt, tikka spice, ginger, paprika, cumin, basil, 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.