Tandoori Chicken Curry

Tandoori Chicken Curry Tandoori Chicken Curry Make it a perfectly balanced plate: serve with ½ cup rice and 1 cup steamed veggies.
Make it a perfectly balanced plate: serve with ½ cup rice and 1 cup steamed veggies.
  • null min prep
  • 20 minutes
  • 420 calories
  • $4.83
  • Gluten Free

Ingredients


Makes: 4 servings
  • 1 lb (450 g) boneless, skinless chicken breasts, cubed
  • 1 pkg Tandoori Chicken Seasoning (3 pkg)
  • 2 Tbsp (30 ml) oil
  • 1 can (19 oz/540 ml) chickpeas
  • 4 C (1 L) baby spinach
  • 1 1/2 C (375 ml) 2% plain yogurt
  • 1 lime, cut in half

Preparation


 
  • In a bowl, combine chicken with seasoning.
  • Heat oil in a large sauté pan over medium-high heat.
  • Meanwhile, rinse and drain chickpeas.
  • Add chicken to pan; stir-fry until cooked, about 5 min. Stir in chickpeas and spinach. Cook for 2 min.
  • Remove from heat; stir in yogurt. Using the 2-in-1 Citrus Press, squeeze in juice from lime.

Tip


 

Recipe tip: To make Chicken Tandoori, preheat oven to 400° F. In a large bowl, whisk seasoning with 2 tbsp each lime juice and 2% yogurt. Cut 2 lbs boneless, skinless chicken into medium pieces; add to bowl and coat. Arrange chicken on lined sheet pan. Roast 15–18 min, until cooked.

Nutritional Serving Size Per serving:
Calories 420
Fat 16 g
Saturated Fat 3.5 g
Transfat 0 g
Cholesterol 95 mg
Sodium 340 mg
Carbohydrates 32 g
Fibre 9 g
Sugar 9 g
Protein 37 g

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Tandoori Chicken Seasoning (3 pkg)
$10.50