400g chicken breast
150g low fat plain yoghurt
1tbsp tikka curry powder
250g basmati rice
2tsps rapeseed oil
1/2 red and green pepper, chopped
1 fresh chilli,chopped and deseeded
1 red onion
1 garlic clove, crushed
Mix the chicken with the yoghurt, tikka curry powder, lemon juice and garlic.
Leave to marinate for 20 minutes.
Heat the oil in a large saucepan, add the chicken and its marinade and stir fry for 10 minutes, until the chicken is cooked through.
Meanwhile, cook the basmati rice for 12 minutes.
Add the peppers, chilli and onion,and cook for a further 5 minutes.
Mix the sultanas into the pan and serve the dish over rice.
Energy: 463 kcal
High in Vitamin C & Calcium
Source of Iron, Fibre and Folate