Chicken Tikka Curry

Ingredients

• 300G lean chicken breast fillets, cut into cubes
• 1/2 onion, thinly sliced
• 2 tablespoons tikka curry paste
• 1 tablespoon no-added-salt tomato paste
• 1 cup reduced-salt chicken stock
• 1 carrot, peeled, sliced
• 1/2 large head broccoli (around 200g), cut into small pieces
• 1/3 cup 2%-fat plain Greek yoghurt
• 1 cup steamed basmati rice, to serve

Method

1. Heat a large saucepan over high heat and spray lightly with cooking oil. Throw the chicken in and cook, stirring, until browned, about 3 minutes. add the onion and cook for another couple of minutes until golden. Add the curry paste and tomato paste and give it a good stir.
2. Pour in the stock, reduce the heat and simmer, uncovered, for 5 minutes. Add the carrot and broccoli, cover and simmer for another 5 minutes or until the veg are just tender.
3. Remove from the heat and wait for a minute or two before stirring the yoghurt through. (if the curry is too hot the yoghurt will go lumpy, so hold your horses!) Serves with the steamed basmati.

Adam's Tip: Individual portions will keep in airtight containers in the freezer for up to 2 months!