Creamy chicken fajita curry

6
Total Time
1hr 32 min
Prep
10 min
Cook
22 min
Serves
6
Difficulty
Easy

Ingredients

Chicken breast, skinless, raw

3 medium, sliced

Lemon Juice, Fresh

1 tablespoons

Olive Oil

1 teaspoons

Tesco Fajita Seasoning, Medium

1½ sachet(s), (3 tablespoon)

Root Ginger

2 teaspoons, crushed

Garlic

3 clove(s), crushed

Olive Oil

1½ tablespoons

Peppers, All Types

3 medium, sliced

Onion(s)

2 large, sliced

Water

2 tablespoons

Tomato Purèe

3 tablespoons, level

Passata

400 g

Honey

2 tablespoons, level

Salt

½ teaspoons

Elmlea Alternative to Cream Single Light

210 ml

0% fat natural Greek yogurt

150 g

Coriander, fresh

3 tablespoons

Instructions

  1. In a large bowl, mix together the chicken breast, 1 teaspoon olive oil, lemon juice, 1 tablespoon fajita seasoning 1 teaspoon ginger and 1 teaspoon garlic. Set aside to marinate for 1 hour.
  2. Heat the remaining olive oil in a large non-stick skillet, over medium heat. Cook the peppers and onions for 6-8 minutes or until soft, then add the remaining crushed garlic and cook for another minute. Add the remaining fajita seasoning and the water and stir through the veg.
  3. Add the marinated chicken and tomato puree the the pan, and cook until the chicken is starting to brown in places. Stir through the passata and simmer for 5 minutes then add the cream, honey and salt. Bring to a simmer, remove from the heat and stir through the yogurt and chopped coriander.
  4. Serve the curry with our Point free pilau recipe.

Start eating better than ever!