450g chicken breast pieces
fry light
1 medium onion
3 garlic cloves
.5 tsp each crushed cardomom seeds and ground turmeric.
1 tbsp ground coriander
1 tsp each ground ginger, cumin and chilli powder.
1 level tbsp tomato puree
100g low fat natural fromage frais
1 tbsp fresh chopped coriander
freshly ground black pepper

Serve with boiled rice and a mixed salad, garnished with fresh coriander and a few lemon wedges.

Season the chicken with black pepper, place on a tray and grill for 8 - 10 mins, turning frequently until cooked through.
Peel and grate the onion and crush the garlic.
Spray a pan with Fry Light and heat until hot.
Add the garlic, cardamom, turmeric, coriander, ginger, cumin and chilli powder and fry for 1 minute.
Add the tomato puree and grated onion and continue frying for a further 3-4 minutes.
Add the chicken to the pan along with 142ml water and cook for 5-6 minutes.
Stir in the fromage frais, season to taste and gently heat through.
When hot remove from the heat and stir in the chopped coriander.



Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user PILLYWIGGIN.

 

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