Lower Carb Chicken Tikka Masala With Raita

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 kg chicken fillet, sliced thinly
• 1 brown onion, chopped into wedges
• 2 red chilies, seeded (reserve about a 1/4 teaspoon of seeds to add to dish)
• 2 tablespoons mild tikka paste (i use patak's tikka curry paste)
• 2 tablespoons medium tikka paste (i use patak's tikka masala curry paste with coriander and lemon)
• 2 tablespoons mango chutney (i use rajah sweet mango chutney)
• 1/4 teaspoon chicken stock
• 1/4 cup water
• 2 teaspoons lime juice
• 250 ml light cream
• 1/4 cup chopped fresh coriander
• 450 g bean sprouts
• 300 g low-fat plain yogurt
• 2 tablespoons finely chopped fresh mint
• 2 teaspoons mint sauce

Recipe

• 1 method.
• 2 heat small amount olive oil in a large frying pan or wok, cook chicken in batches until browned all over and set to one side, wipe pan clean.
• 3 add a little more olive oil to pan, add onion and cook until onion softens, add chili and two pastes stir until fragrant then return the chicken to the pan.
• 4 add chicken stock, water and lime juice stir until stock dissolved. then add the mango chutney, again stir to combine.
• 5 add the cream and bring to boil, reduce heat and simmer for 5-10 min's this is to cook chicken all the way through. just before finishing cooking add chopped coriander.
• 6 while chicken is finishing off cooking, add sprouts to another pan with a little bit of oil and cook slightly to soften. they should not be cooked all the way, as they should still have a good crunch.
• 7 this is a mild curry if you want it spicier add more medium curry paste than mild and add more chili seeds.
• 8 to serve place sprouts in a bowl or on a plate and top with chicken and drizzle raita over.
• 9 raita.
• 10 combine all ingredients in a small bowl.
• 11 i like to make mine before i start making the chicken tikka, as it allows the flavour of the mint to come through. you can also add cucumber seeded and chopped finely. i do add cucumber to my raita on other recipes but i prefer plain mint with this one. so make it whatever way you enjoy the most!