Chicken Chaat

Chicken Chaat

Serves 4

From the WW Kickstart Booklet

Points per recipe: 8½

Points per serving: 2 (original points)

Crush 2 cloves garlic into a bowl and add 1 tsp salt.  Mix to a pulp.  Heat 1 tsp sunflower oil in a non-stick pan and add the garlic.  Fry for 3 mins until lightly browned.  Add 3 chicken breasts cut into cubes and stir fry 5-6 mins until sealed and lightly coloured.

Sprinkle on 1 tsp ground coriander, ¼ tsp turmeric and ¼ tsp chilli powder and stir fry for  3-4 mins.  Removes from heat and add 2 tbsp lemon juice and 2 tbsp chopped fresh coriander.

Serve with brown rice, green beans and broccoli.

Chicken Chaat

No Count Recipe

Serves 4

Full Choice 2 pts per serving

Indian food can be either laboriously long to prepare and cook or, like this recipe, quick and simple, without compromising on flavour. Serve with a crisp green salad or with a yogurt dip or chutney and a jacket potato, as a change from the traditional boiled rice.

1 teaspoon salt
2 clove garlic, chopped
10 spray low-fat cooking spray
1 teaspoon ground coriander
1/4 teaspoon turmeric, ground
2 tablespoon fresh coriander, chopped fresh
1/4 portion fresh green or red chilli(s), flaked
3 medium chicken breast, uncooked, skinless, cut into 2.5 cm
2 tablespoon lemon juice

1. On a board, use a round-bladed knife to crush the salt and garlic together until they form a pulp. Heat the oil in a non-stick frying-pan. Add the garlic and fry for 3 minutes, or until lightly browned.
2. Add the chicken and stir-fry for 5-6 minutes, until sealed and lightly coloured.
3. Sprinkle on the ground coriander, turmeric and chilli powder and stir-fry for a further 3-4 minutes.
4. Remove from the heat and sprinkle on the lemon juice and chopped coriander.