Low Carb Chicken Tikka with Mint Riata

Chicken Tikka with Riata

Ingredients:
1 Large Chicken Fillet, cut into bite size pieces
1 Medium Brown Onion, sliced
1 Medium Red Capsicum sliced
2 Long Green chilli’s, chopped or thinly sliced into rings
1/3 Cup Tikka Curry Paste
300ml Light Cream
250g Cherry Tomatoes, halved
Handful of Green Beans, washed, tailed and topped
¾ cup loosely packed fresh coriander leaves
3 cups bean sprouts
For the Mint Riata
1/3 cup low-fat Natural yoghurt
1 Lebanese cucumber very thinly sliced and chopped.
1 tablespoon Fresh Mint chopped

Method
Cook chopped chicken in batches until cooked, and brown..
Cook the onion and capsicum in little oil on a low heat so the veggies are soft or the onion first. Add the green chillies and cook for a further 5 mins with the heat increased. After 5 minutes, reduce the heat and add the tikka paste and cook until fragrant and all mixed in well. Add the cooked chicken back to the pan with the cream and bring to the boil. Once at boiling point you want to turn the heat down on the lowest setting as this is where it will stay for the remainder of the cooking. Add the green beans and cook for around 10 mins on a low heat, add the cherry tomatoes and fresh coriander mix all well.

Place the clean and fresh bean sprouts at the bottom of a bowl, top with the creamy curry sauce and place a few dollops of the Riata on top. It’s lovely with the crunchy texture of the bean sprouts but if you prefer, you can use Rice instead…

Also works well with Sauvignon Blanc or Semillon wine

Method for the Riata
Mix all together in a bowl