EASY BALTI CHICKEN

 

EASY BALTI CHICKEN

Serves 3

1 Syn per serving

5 tbsp. FF Greek yoghurt
2 tbsp. tomato puree
2 level tbsp. mango chutney - Patak's = 3 Syns
1 clove of garlic, crushed
2 tsp. garam masala
1 tsp. chilli powder
3 skinless chicken breasts, diced
1 green chilli, de-seeded or with seeds, for the brave, thinly sliced - optional
2 tbsp. finely chopped, fresh coriander

Mix together the 3 tbsp. of the yoghurt, tomato puree, chutney, garlic, garam masala, chilli powder and half tsp. salt to form a paste.
Spray a large, non-stick pan or wok well with Frylight, heat and pour in the yoghurt mixture, stirring well. Once bubbling, add the chicken pieces and stir to coat.
Pour 100ml water into the bowl you mixed the yoghurt mixture in and stir round to pick up any remnants of the mixture.
Add the water to the pan and bring it all to the boil.
Add the chilli, if using, and the remainder of the yoghurt. Stir and bring back to the boil, letting it simmer for 5 minutes or until the chicken is cooked.
Adjust the seasoning, adding more (Synned) chutney or chillies, if liked.