The Ingredients
For the marinade:
- 300g Chicken
- 50g 0% Greek Yogurt
- 10g Ginger Puree
- 1 tsp Garam Masala
- 1/2 tsp Ground Cumin
- 1/2 tsp Turmeric
- 1/2 tsp Paprika
- 1/2 tsp Chilli Powder (optional)
- 1/2 tsp Salt
For the sauce:
- 1/2 Medium Onion, Diced
- 100g Cauliflower Florets (optional)
- 50g Fine Green Beans (optional)
- 1 tsp Garlic Puree
- 125g Passata
- 60g Light Cream Cheese (Philadelphia)
- 1/2 tsp Garam Masala
- 1/2 tsp Ground Cumin
- 1 tsp Ginger Puree
- 1/2 tsp sugar
Serves 2
Per Serving
Energy – 310 kcals
Carbs – 16g
Fats – 9g
Protein – 42g
Recipe
- Add the marinade ingredients to a bowl and mix well.
- Dice the chicken and add to the marinade and leave to
one side for 15 minutes for the flavours to infuse. - Dice the onion. If adding the veg, cut the cauliflower into
small florets and the beans in half. - In a large frying pan or wok spray with a little oil and add
the onion. Cook on a medium to high heat for 3-5
minutes to soften. Add the garlic puree and cook for
another minute. - Add the chicken and marinade and cook for 3-4 minutes
to seal the chicken on all sides. - Add the veg if using and fry for another 1-2 minutes.
- Add the passata, cream cheese and remaining spices (&
sugar) and mix well to combine. - Cover and reduce to a simmer and let cook for 10-15
minutes or until the chicken has cooked through and the
sauce has thickened and darkened. - Serve with rice and/or naan breads!