Prep time 20mins
Cooking time 20mins
800g chicken thigh fillets, sliced thickly
1 medium brown onion (150g), cut into wedges
1 large red capsicum (350g), chopped coarsely
2 long green chillies, sliced thinly
1/3 cup (100g) tikka curry paste
300ml light coconut cream
250g cherry tomatoes, halved
3/4 cup loosely packed fresh coriander leaves
3 cups (240g) bean sprouts
200g low-fat yogurt
1 lebanese cucumber (130g), seeded, chopped finely
1 tablespoon finely chopped fresh mint
1 Cook chicken, in batches, in large deep light oiled frying pan until browned all over.
2 Cook onion and capsicum in the same pan, stirring, until onion softens. Add chilli and paste; cook, stirring, until fragrant. Return chicken to pan with cream; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until chicken is cooked through. Remove from heat; stir in tomato and coriander.
3 Meanwhile, make tzatziki.
4 serve chicken on sprouts served with tzatziki
Combine ingredients in small bowl serve
4 per serving
16g carbohydrate; 38.8g total fat (15.9g saturated fat) 2532kJ (605 cal); 48.3g Protein