Chicken tikka and rice

Instructions

1. Cook the rice according to the pack instructions, then drain and keep warm.
2. At the same time, spray a non-stick frying pan or wok with low-calorie cooking spray and put it over a medium-high heat. Add the chicken and cook until it’s browned all over, turning often. Set aside on a plate.
3. Add the onions and peppers to the pan and cook for 10 minutes or until slightly soft, stirring often. Throw in the ginger and garlic and stir-fry for 1-2 minutes, adding a splash of water if anything starts to stick. Stir in the spices and cook for 1-2 minutes, then add the tomato purée and return the chicken to the pan. Tip in the chopped tomatoes, stir well and reduce the heat, then simmer for 20-25 minutes or until the chicken is cooked.
4. Stir the yogurt into the curry, followed by the rice, briefly heat through and season to taste. Divide between 4 bowls, scatter over the coriander and serve with the lemon wedges for squeezing over.