Creamy chicken fajita curry
|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, All Types, 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|
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.
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.
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.