Description
A healthy chicken tikka masala curry with ground almonds and fat-free yogurt.
Ingredients
- 4 Chicken Breasts
- 3 teaspoons Tikka Masala Paste (Store-bought Or See Blog For Recipe)
- 1 Tablespoon Walnut Oil
- 2 Onions, Chopped Into Chunks
- 1 Red Bell Pepper, Chopped In Chuncks
- 1 Yellow Bell Pepper, Chopped In Chunks
- 1 clove Garlic, Finely Chopped
- 1 bunch Fresh Coriander (including Stems)
- 1 Red Chili Pepper Seeds Removed And Finely Chopped
- 1 teaspoon Turmeric
- 1 teaspoon Ground Coriander
- 3 Average Sized Tomatoes Roughly Chopped
- 40 grams Ground Almonds
- 1 can (400g Size) Chopped Tomatoes
- 1 Tablespoon Tomato Puree
- 100 grams Greek Style Natural Yogurt (0% Fat)
Preparation
In a bowl, coat chicken with tikka masala paste. Cover and leave to marinate in the fridge for 1–2 hours (or overnight if possible).
Preheat oven to 150ºC (300ºF). Alternatively, you can add all ingredients to a slow cooker.
Heat oil in a heavy-based pan or casserole dish. Add onion, bell peppers and garlic and gently cook for 5 minutes.
Roughly chop stems of the fresh coriander and add to the pot, reserving the leaves for later. Add chili, turmeric and coriander. Stir well and cook until golden.
Add tomatoes, chicken with its marinade, ground almonds, tinned tomatoes and tomato puree. Stir well and bring to a boil. Reduce heat to a simmer, stir in yogurt, and cover with a lid. Place in the middle of the oven and cook for 1 hour.
Dish into bowls and garnish with chopped coriander leaves. Serve with pilau rice and roti or naan breads.
