Ingredients
Marinade
300g of chicken breasts, chopped into chunks
Juice of 1 lime
150g, fat free natural yoghurt
3 tbsp tikka powder
Curry
1 onion, grated
1 red chilli sliced (optional)
4 cloves of garlic, crushed
1 tsp cinnamon
1 tsp ground cumin
1 tsp ground ginger
2 tbsp tikka powder
6 tbsp of tomato puree
300g, fat free natural yoghurt
tbsp Olive Oil
Preparation
Mix marinade ingredients together and leave refrigerated as long as possible, preferably overnight
Preheat oven to 180 degrees and bake chicken chunks for 25 minutes, stirring occasionally until cooked
Over a medium heat, heat a tbsp Olive Oil oil in a pan and add onion, chilli, garlic, cinnamon, cumin, ginger and tikka powder and fry for 5 minutes
Add the tomato puree and 300ml of water and stir well. Bring to boil then simmer for around 15 minutes, stirring it often. Add chicken.
When ready to serve, take pan off heat and add the yoghurt to taste. It may be less than 300g. Gently reheat over very low to warm back through then serve with side of choice