A tasty, points friendly version of a classic weekend takeaway dish.

Image courtesy of artur84/ FreeDigitalPhotos.net

Servings:    4/6

Pro Points:    9pp (at 4 servings)

                          6pp (at 6 servings)

                         + extra for rice

Filling & Healthy:    4pp (at 4 servings)

                                        3pp (at 6 servings)

Preparation time:     15mins

Cooking time:    50mins

Ingredients

• Olive/vegetable oil or oil spray
• 2 medium onions, roughly chopped
• 2 red peppers, chopped into large chunks
• 70g tikka masala curry paste
• 4 medium, skinless chicken breasts (165g each), cut into bite-sized pieces
• 400g chopped tomatoes
• 2tbsp tomato puree
• 400ml reduced fat coconut milk
• Brown rice to serve

Method

1. Heat the oil in a non-stick pan.  Add the onions and fry very gently over a low heat for approximately 15-20mins until golden brown (add a splash of water to prevent them sticking if required).
2. Add the peppers and the curry paste and fry for 5mins to cook the spices.
3. Add the chicken and stir well to coat it in the spices. Increase the heat and cook, stirring frequently, until the chicken is browned all over.
4. Add the tomatoes, tomato puree and 100ml water.  Bring to the boil then reduce the heat and simmer for 15mins until the chicken is cooked through.
5. Stir in the coconut milk and heat through.
6. Serve with boiled brown rice.

Top tip 1: For a spicier dish, add a tsp of medium curry powder with the tomatoes. 

Top tip 2: For a slightly thicker sauce, add 1tbsp corn flour mixed with a splash of water with the coconut milk.  This will add 1pp on Filling & Healthy at 4 servings.  The Pro Points values for all other serving sizes remain the same.