Chicken Tikka Rice Stir-fry

Instructions

• 1. • Marinate the chicken: In a bowl, combine 3 tbsp of tikka curry powder with the fat-free yogurt and lime juice. Add the diced chicken breast, making sure it’s well coated. Cover and refrigerate for at least 20 minutes to marinate.
     • Prepare the vegetables: Spray a large frying pan with Frylight. Heat on medium and add the diced onion and sliced peppers. Sauté until softened, about 5-7 minutes.
     • Add the garlic and spices: Stir in the minced garlic, remaining 3 tbsp of tikka curry powder, and smoked paprika. Cook for 1-2 minutes, allowing the spices to release their aroma.
     • Cook the chicken: Add the marinated chicken to the pan, stirring to combine with the vegetables and cook through for 7-10 minutes, until the chicken is fully cooked and no longer pink.
     • Simmer the rice: Dissolve the chicken stock cube in 125ml of water and pour it into the pan. Add the cooked rice and tomato puree. Stir well, and simmer for another 5-7 minutes, allowing the stock to be absorbed by the rice and everything to heat through.
     • Serve: Once cooked, remove from the heat and serve immediately. Enjoy your healthy, slimming-friendly chicken tikka rice stir-fry!