Instructions:
- In a large dish, mix together the lime juice, yogurt and 3 tablespoons of the tikka curry powder.
- Season lightly, then add the chicken and toss to coat well. Marinate in the fridge for 4 hours, or overnight if time permits.
- When you’re ready to cook, preheat your grill to medium.
- Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat.
- Add the onion, garlic, ginger, chilli, cinnamon, cumin and remaining tikka curry powder and fry for 2-3 minutes.
- Stir in the tomato purée and 250ml water. Bring to the boil, reduce the heat to low and simmer for 12-15 minutes, stirring often.
Meanwhile, thread the chicken pieces onto metal skewers, spray with low-calorie cooking spray and grill for 12-15 minutes, or until cooked through, turning occasionally. - Remove the chicken from the skewers and stir into the sauce. Take the sauce off the heat, stir in the fromage frais and scatter over the coriander.
- Serve hot with your favourite rice.
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