2 tbsp low-fat natural yoghurt
2 heaped tsp tomato puree
2 heaped tsp tikka masala curry paste
150g skinless uncooked chicken (thigh or breast), cut into strips
1 tsp vegetable oil
2 wholemeal pitta breads
Shredded lettuce and cherry tomatoes
To make this chicken breast recipe, mix together the yoghurt, tomato puree and curry paste. Add the chicken and toss to coat. Cover and refrigerate for 15 minutes.
Preheat a non-stick frying pan over a medium heat. Add the oil.
Put the marinated chicken pieces into the heated pan and stir-fry over a medium heat until cooked but still juicy (about 5-8 minutes).
Warm and split open the pitta bread and fill them with shredded lettuce. Add the cooked chicken, then serve with cherry tomatoes.
Nutrition per portion
Calories 162 kCal
Fat 4g 6%
- Saturates 0.7g 4%
- of which Sugars 3g
Salt 0.7g 12%