Ingredients

The following ingredients have 4 Servings
  • 2tbsps tikka masala curry paste
  • 170g tub 0% fat yogurt
  • 3 chicken breasts (500g) each cut into 5-6 chunks
  • Spray oil for cooking
  • 1 large onion, sliced
  • 1 red pepper, sliced
  • 350g ready prepared diced butternut squash
  • 300ml passata
  • 160ml reduced-fat coconut milk
  • Handful of fresh coriander
  • 200g basmati rice

Instruction

  • Mix half the curry paste with all but 2 tbsps of the yogurt and a pinch of salt. Add the chicken, coat well and leave to marinate for 2 hours or overnight.
  • Set the oven to 220°C/425°F/Gas Mark 7. Heat the baking tray in the oven. Wipe the marinade off the chicken and bake for 12-14 mins, until it’s beginning to char.
  • Add 8 sprays of oil to a pan with the onion, cover and cook over a medium heat for 5-8 mins. Add the pepper, squash and the rest of the curry paste. Cook for 5 mins.
  • Pour in the passata and coconut cream and bring to the boil. Simmer for 10 mins. Add the chicken and simmer over a low heat for 5 mins, until the meat is tender. Stir in the rest of the yogurt and the coriander. Serve with rice. <span style="font-weight: bold">For the rice:</span> Cook 200g jasmine or basmati rice as per pack instructions with a few lightly crushed cardamom pods.