Video Recipe | Creamy Chicken Fajita Curry | WW UK

Total Time: 92min

Prep: 10min

Cook: 22min

Serves: 6

Difficulty: Easy

Points per serving: 6

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Ingredients

• 3 medium chicken breast, skinless, raw, sliced
• 1 tablespoons lemon Juice, fresh
• 1 teaspoons olive oil
• 1 1/2 sachet(s) Tesco Fajita Seasoning, Medium, (3 tablespoon)
• 2 teaspoons root ginger, crushed
• 3 clove(s) garlic, crushed
• 1 1/2 tablespoons olive oil
• 3 medium peppers, sliced
• 2 large onion(s), sliced
• 2 tablespoons water
• 3 tablespoons, level tomato purèe
• 400 g passata
• 2 tablespoons, level honey
• 1/2 teaspoons salt
• 200 ml Elmlea Alternative to Cream Single Light
• 150 g 0% fat natural Greek yogurt
• 3 tablespoons coriander, fresh

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.

Serve the curry with our Point free pilau recipe.