Lower Carb Chicken Tikka Masala With Raita
- 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 of fresh mint
- 2 teaspoons mint sauce
- 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.
- 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.
- Add chicken stock, water and lime juice stir until stock dissolved. Then add the mango chutney, again stir to combine.
- 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.
- 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.
- This is a mild curry if you want it spicier add more medium curry paste than mild and add more chili seeds.
- To serve place sprouts in a bowl or on a plate and top with chicken and drizzle raita over.
- Combine all ingredients in a small bowl.
- 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!