Lower Carb Chicken Tikka Masala With Raita
"Lower carb version of chicken Tikka Masala with raita."
photo by The Flying Chef
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Tikka Ingredients
- 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
-
Raita ingredients
- 300 g low-fat plain yogurt
- 2 tablespoons finely chopped of fresh mint
- 2 teaspoons mint sauce
directions
- Method.
- 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.
- Raita.
- 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!
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RECIPE SUBMITTED BY
<p>I am a pilot based in Switzerland who loves to cook and experiment with all kinds of foods from around the world. <br /> <br />I love throwing parties and intimate dinner parties especially seeing how much people enjoy themselves. <br /> <br />I love the ooutdoors and sports and to travel, although I haven't crossed off every place I want to visit in the world. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/MEMBEROFTHEWEEK-1.jpg alt= /> <br /> <br /><img src=http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/ANZ-MakeMyRecipe.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pictSF7ey-1.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt= /> <br /> <br /><img src=http://i112.photobucket.com/albums/n191/bb_babe626/AUST5.jpg alt= /></p>
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