Ingredients
The following ingredients have 4 Servings
- 2 tbsp low-fat natural yoghurt
- 2 heaped tsp tomato purée
- 2 heaped tsp tikka masala curry paste
- 150g skinless uncooked chicken (thigh or breast), cut into strips
- 1 tsp vegetable oil
- 2 wholemeal pitta breads
- Shredded lettuce and cherry tomatoes
Instruction
- Mix together the yoghurt, tomato purée and curry paste. Add the chicken and toss to coat. Cover and refrigerate for 15 minutes.
- Preheat a non-stick frying pan over a medium heat. Add the oil.
- Put the marinated chicken pieces into the heated pan and stir-fry over a medium heat until cooked but still juicy (about 5-8 minutes).
- Warm and split open the pitta breads and fill them with shredded lettuce. Add the cooked chicken, then serve with cherry tomatoes.
