A Slimmed Down (sort of) Chicken Tikka.

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Indian food is in my top three food weaknesses along with crisps and cheese burgers. I never used to be such a fan but one trip to the Indian buffet my boyfriend loved and I was hooked! Chicken tikka is my ultimate fave, nothing seems to compare, but coconut adds to the creamy flavour and it is often full of calories!Indian food is often so tasty due to having loads of cream in, or chicken being cooked in butter. Although it tastes delish, it's better to stay clear!

When deciding to diet this year and get a little more healthy, I decided I couldn't give up my beloved curry and I was going to have to find a way to slim it down, so here is what I use. It serves around four to five people, depending on just how hungry you are!

 Obviously it is best served with brown rice rather than the white stuff, and I still avoid being tempted by the nann breads.

  • A chicken breast per person. Depending on size. (You can use thighs instead if you wanted.)
  • One Large onion.
  • 4 Garlic cloves.
  • A small tin of tomato puree (around 100g).
  • A tablespoon of Tikka Masala paste.
  • 1 Tablespoon of Medium Curry Powder
  • 1 Tablespoon of Tandoori Masala Spice
  • 1 Tablespoon of Garam Masala
  • 1 tin of reduced fat coconut milk and some natural yoghurt or one tub of  fat-free coconut yogurt.
  • salt/pepper/herbs to taste.

 (I made dinner in a rush, and only realised after starting dinner and having it cooking I forgot to get some of the stuff out the cupboards and in the photo, oops!)

What I really love about this recipe is I find you can just wing it after an attempt or two.
I often mix things about to make it to my tastes, so it might not suit everyone's! In fact, I did just wing it the first time I made it, and it was total luck everything I used went together!
 If you think 'Ooh, i don't really want it to be spicy' then you can just mild curry powder, or if you want a kick, then add hot spices or chilli! If you're having a cheat week, the low fat sauce can be changed by using  full-fat coconut milk if you wanted to indulge! Saying that, I don't think the low-fat coconut milk/yogurt tastes any different!

How To Make The Yummy Goodness!

  1. Start by cutting the chicken into small chunks, and chop your onion into sizes that suit you (I end up cutting them stupidly small as I cook for an onion phobic!).
  2. Mince your garlic using a press or chop finely,then add to a pan with the chicken, garlic and onions.
  3. Gently cook the chicken onions and garlic together on a low/medium heat for about 8 minutes.
  4. Turn the pan onto the lowest heat and then add the tomato puree, Tikka paste and herbs into the pan.
  5. Stir it all together. If it looks a weird mess, that is okay! Keep mixing!
  6. If you're continuing to cook on the hob rather than a slow cooker, add the yogurt and coconut milk now, stir and turn the heat up slightly leave to cook for 30 minutes, mixing regularly until very hot and fully cooked.
  7. If opting for a slow cooker, add the mix into your slow cooker, and then add the yogurt and coconut milk in next.
  8. Stir well until the mix is one, and not separated or curdled. Depending on your slow cooker and when you want your curry, the following could be done; Low for 8 hours, Medium for 6 or High for 3 hours. It depends how long you have!
  9. Once cooked, taste and add salt and pepper to taste. Make your rice, and enjoy!

Presentation is great and all, but slapping it on a plate and munching it down is the BEST bit. *Mmmmm*

Binky Linky
2 comments on "A Slimmed Down (sort of) Chicken Tikka."
  1. This looks delicious. A good Indian has always been a treat for me. But now that I eat all my meals with a toddler, I don't get to indulge. I think he'd find most of them too spicy. Maybe making my own very mild version is the answer :)

  2. Wow what a great recipie. looks delicious and easy to prepare. Thanks for sharing!
    Hey cool post. * follower, love it if you followed me. http://reneehartsthis.blogspot.com.au/
    Renee x


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