Creamy chicken fajita curry
6
Points®
Total time: 1 hr 35 min • Prep: 10 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Ingredients
Chicken breast, skinless, raw
3 medium, sliced
Lemon Juice, Fresh
1 tablespoon(s)
Olive Oil
1 teaspoon(s)
Fajita seasoning
3 tablespoon(s)
Root Ginger
2 teaspoon(s), crushed
Garlic
3 clove(s), crushed
Olive Oil
1½ tablespoon(s)
Peppers, all types
3 medium, sliced
Onion
2 large, sliced
Water
2 tablespoon(s)
Tomato Purèe
3 tablespoon(s), level
Passata
400 g
Honey
2 tablespoon(s), level
Salt
½ teaspoon(s)
Elmlea Alternative to Cream Single Light
210 ml
0% fat natural Greek yogurt
150 g
Coriander, fresh
3 tablespoon(s)
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.
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