Name: Low-fat chicken curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 large onion, sliced; 4 small chicken breasts, skinless and boneless; 5 tablespoon tikka masala paste; 1 red chilli, finely chopped; 400 gram can chopped tomatoes; 1 cup chicken stock; 1/3 cup low-fat greek-style yoghurt; 1 tablespoon tomato sauce; 1/4 cup fresh coriander leaves, chopped; 1 cup basmati rice, cooked according to packet instructions

Ingredients

2 teaspoon olive oil

1 large onion, sliced

4 small chicken breasts, skinless and boneless

5 tablespoon tikka masala paste

1 red chilli, finely chopped

400 gram can chopped tomatoes

1 cup chicken stock

1/3 cup low-fat greek-style yoghurt

1 tablespoon tomato sauce

1/4 cup fresh coriander leaves, chopped

1 cup basmati rice, cooked according to packet instructions

Method

1.Heat the oil in a deep, nonstick frying pan and fry the onion over a low heat for 5 minutes. Remove from the pan and set aside. Roughly chop the chicken and add to the pan, browning over a medium-high heat for 5 minutes. Add the tikka paste and chilli, cooking for a further 2 minutes.

2.Return the onions to the pan and add the tomatoes and stock. Bring to the boil, then simmer gently for 15 minutes.

3.Remove pan from heat and stir in the yoghurt, tomato sauce and coriander. Serve with the basmati rice.

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Ingredients

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