Home made version of the popular Indian restaurant dish. This is free on an Original day, serve with a salad of tomato, onion and fresh coriander leaves. Not tested as yet, but will update when I have.
Spray the chicken with fry light, season and place under a hot grill and cook for 15-16 minutes, turning once till cooked through. Remove and when cool, cut into bite sized pieces and set aside.
Spray a large non stick frying pan with fry light and place over a medium heat. Add the finely grated garlic and shallots, the crushed cardamom seeds, turmeric and tikka masala powder. Stir fry for 1 minute then add the passata.
Add the chicken and stock and cook for 4-5 minutes, stirring often. Add the fromage frais, season to taste and remove from the heat. Drizzle over a little fromage frais, garnish with chopped coriander and serve with steamed veg or salad.