Malai Chicken

Malai Chicken

Serves 4
Syn Free

Fry Light
1 tsp crushed cardamom seeds
2 tsp mild curry powder
700 g chicken breasts, skinless and boneless, cut into bite-size pieces
1 tsp mild chilli powder
salt and freshly ground black pepper
1 tbsp tomato puree
150 g very low fat natural yogurt
150 ml chicken stock

Spray a saucepan with fry light and place over a medium heat. Add the cardamom and curry powder and stir - fry for 10 - 15 seconds.

Throw in the chicken and fry on a high heat for 5 - 6 minutes. Add the chilli powder and tumeric and season well.

Mix together the tomato puree, yogurt and stock and pour into the pan, bring to a simmer, cover and cook gently for 15 minutes or until tender (do not boil or the mixture will curdle). 
Stir well, remove from the heat and serve drizzled with a little more yogurt if liked.

Malai Chicken

No Count Recipe

From the WW boards

EASY – serves 4

Prep – 5-6 mins
Cook – 20-25 mins

Frylight
1tsp crushed cardamom seeds
2tsp mild curry powder
700g/1lb 8oz chicken breast, skinless and boneless cut into bite sized pieces
1tsp mild chilli powder
½ tsp turmeric
salt and pepper
1tbsp tomato puree
150g low fat yoghurt
150ml/5floz Chicken stock

1. Spray saucepan with frylight. Place over medium heat. Add the cardamom and curry powder and stir fry for 10-15 secs.
2. Throw in chicken and fry on a high heat for 5-6 mins. Add chilli powder and turmeric and season well.
3. Mix together the tomato puree, yoghurt and stock and pour into the pan, bring to a simmer, cover and cook GENTLY for 15 mins. DO NOT BOIL OR MIXTURE WILL CURDLE. Stir well remove from heat and serve drizzled with a little more yoghurt if you like