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Chicken tikka masala |
|
| Marinate the chicken | |
1 tbsp tikka masala curry paste 150g greek yoghurt 2 chicken breasts cut into 6 pieces ¼ tsp salt |
Mix to coat the chicken, cover the bowl and leave in the fridge overnight. |
| Pre-cook the chicken | |
Above marinated chicken pieces |
Place the chicken pieces on a baking tray and bake in the oven at 220° C for 10 mins or until slightly charred. |
| Finish in a saucepan | |
1 tbsp tikka masala curry paste |
Fry gently in a saucepan for 1 minute |
1 onion, chopped finely |
Add the onions and fry for 5 minutes |
200g pasta 200 ml coconut milk |
Add the pasta and coconut milk, bring to the boil then reduce the heat. |
Above cooked chicken |
Add the chicken and simmer until cooked, about 5 minutes |
1 tbsp low fat greek yoghurt 3 tbsp coriander leaves, chopped |
Stir in and serve |