Instructions
- In a large dish, mix together the lime juice, yogurt and 3 tbsp tikka curry powder. Season lightly, then add the chicken and toss to coat well. Marinate in the fridge for 4 hours, or overnight if you can.
- Preheat your grill to medium.
- Spray a large non-stick frying pan with low-calorie cooking spray and put it over a medium heat. Add the onion, garlic, ginger, chilli, cinnamon, cumin and remaining tikka curry powder and fry for 2-3 minutes. Stir in the tomato purée and 250ml water. Bring to the boil, reduce the heat to low and simmer for 12-15 minutes, stirring often.
- At the same time, thread the chicken pieces onto metal skewers, spray with low-calorie cooking spray and grill for 12-15 minutes, or until cooked through, turning occasionally. Remove the chicken from the skewers and stir into the sauce. Take the sauce off the heat, stir in the fromage frais and scatter over the coriander.
- Serve hot with rice and a big salad or your favourite Speed veg .
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