Lower Carb Chicken Tikka Masala With Raita

1. 1

   Method.

2. 2

   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.

3. 3

   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.

4. 4

   Add chicken stock, water and lime juice stir until stock dissolved. Then add the mango chutney, again stir to combine.

5. 5

   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.

6. 6

   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.

7. 7

   This is a mild curry if you want it spicier add more medium curry paste than mild and add more chili seeds.

8. 8

   To serve place sprouts in a bowl or on a plate and top with chicken and drizzle raita over.

9. 9

   Raita.

10. 10

    Combine all ingredients in a small bowl.

11. 11

    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!

* Per serving · 4 servings · Values may vary.