We bought ‘the fast 800 recipe book’ and this is a meal it recommends.

427kCal Per Serving

A healthy version of a favourite curry, which is much better than a take-away. Choose a good quality tikka curry paste. Serve with steamed greens or cauliflower rice..

Ingredients

Tikka Curry Paste: 1 tbsp

Greek Yoghurt: 4 tbsp

Chicken Breast Fillets: 2 skinless boneless

Coconut or Rapeseed Oil: 1 tbsp

Fresh Coriander: optional – to serve

Red Chilli: 1 (sliced) – optional – to serve

For the Masala Sauce

Coconut or Rapeseed Oil: 1 tbsp

Onion: 1 medium finely chopped

Garlic Cloves: 2 peeled and crushed

Root Ginger: 15g peeled and finely grated

Tikka Curry Paste: 2 tbsp

Tomato Puree: 1 tbsp

Instructions

1. Combine the curry paste, yoghurt and 2 generous pinches of sea salt in a bowl. Add the chicken and mix well until coated. Cover and leave to marinate in the fridge for at least 1 hour, preferably longer or even overnight.
2. Fifteen minutes before you are ready to serve, make the sauce. Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and gently fry for 5 minutes until softened, then stir in the garlic, ginger and curry paste and cook for a further 2 minutes. Pour 300ml water into the pan, stir in the tomato puree and simmer for 5 minutes. Remove the pan from the heat and smooth with a hand blender. Set this aside.
3. Heat the remaining oil in a large non-stick frying pan over a medium-high heat and fry the marinated chicken, turning regularly until slightly brown.
4. Add the prepared masala sauce to the frying pan and bring to a simmer. Cook for 3-4 minutes or until the chicken is thoroughly cooked through, stirring constantly. Add a splash of water if the sauce thickens too much.
5. Sprinkle the chopped coriander and chilli to serve.

Optional

Serve with Minty Yoghurt Raitha to complete the meal.