I adapted this recipe from one I found in a Slimming World magazine. This needs some marinating time so bare that in mind if you are going to make it.
Free on Extra Easy
For the marinade
4 tbsp tikka spice blend
Juice of 1 lime
200g fat free natural yoghurt
4 skinless chicken breasts sliced
! red, green and yellow pepper sliced
1 onion, finely chopped
4 garlic cloves, finely chopped
1 tsp grated ginger
1 red chilli, deseeded and chopped
8 tbsp tomato puree
200g passata with onions and garlic
1/4 tsp sweetner
300ml chicken stock
1 cinnamon stick
2 tbsp quark
Handful of coriander
Lime wedges to serve
Marinade – In a bowl, add the tikka spice, lime juice, chicken and yoghurt, mix together cover and place in the fridge overnight (I had forgotten to do this part and only marinated for 3 hours and it still tasted lovely)
In a pan sprayed with Frylight, add your marinaded chicken mix along with the onions and cook for around 5 minutes. Add the garlic, ginger, chilli, peppers and remaining tikka and stir fry for a few minutes. Stir in the tomato puree, pasatta, sweetener, stock and cinnamon stick. Turn down the heat and simmer for 20-25 minutes.
Remove from the heat and mix in the Quark, remove the cinnamon stick. Garnish with coriander and serve with rice and a slice of lime.