Ingredients
Units
Scale
- 4 or 5 Chicken breasts, diced
- Salt & Pepper
- Oil (I use Frylight olive or butter oil spray)
- 2 Shallots
- Garlic granules (or chopped garlic cloves)
- Lime (cut into wedges)
- 0.5 teaspoon Tikka Curry Powder
- 0.5 teaspoon Turmeric
- 1 tablespoon Tandoori Curry Powder
- 500g carton Passata (Italian sieved tomatoes)
- 0.25 pint stock made with concentrated chicken stock
- 3 large tablespoons Crème fraîche (0% fat-free has fewer calories; half fat Crème fraîche gives a creamier sauce, but you might find it hard to resist licking the spoon; alternatively, you can use fat-free natural fromage frais or thick natural yogurt)
Instructions
- Spray or add oil to a large frying pan over high heat.
- Add diced chicken, generously seasoned, and fry until cooked through and turning brown (approximately 15 minutes).
- Empty chicken onto a plate & put to one side.
- Using the same pan, spray or add more oil, chop/slice shallots, and add to the pan.
- Add a generous pinch of garlic granules, tikka curry powder, turmeric, and tandoori powder.
- Turn down heat to medium and stir-fry for 1 minute.
- Add passata, cooked chicken, and stock.
- Cook for 4 to 5 minutes, stirring often.
- Add Crème fraîche, stir well.
- Season to taste, I tend to add a generous pinch of ground coriander and hot curry powder. Stir.
- Remove from heat & serve with boiled basmati rice, a blob of Crème fraîche & lime wedges.
Equipment
Nonstick Deep Frying Pan Skillet
Buy Now →Notes
Created, Prepared, tried, and tested by Linda from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 152
- Sugar: 4.8 g
- Sodium: 109.7 mg
- Fat: 8.3 g
- Saturated Fat: 3.3 g
- Trans Fat: 0 g
- Carbohydrates: 9.6 g
- Fiber: 2.8 g
- Protein: 10.7 g
- Cholesterol: 41.8 mg
