Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Bread | 1 slice (30g) white | 79 |
| Tomato | 1 medium (123g) | 22 |
| Lettuce | 1 cup shredded (36g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons low-fat natural yoghurt
- 2g tomato puree
- 2 teaspoons tikka masala curry paste
- 150g skinless uncooked chicken (thigh or breast), cut into strips
- 1 teaspoon vegetable oil
- 2 wholemeal pitta breads
- 2 handfuls shredded lettuce leaves
- 2 handfuls cherry tomatoes, halved
Directions
Mix together the yoghurt, tomato puree and curry paste. Add the chicken and toss to coat. Cover and refrigerate for 15 minutes to marinate. Information: You can also use turkey breast instead of chicken, if you prefer.
Preheat a non-stick frying pan over a medium heat. Add the teaspoon of vegetable oil.
Put the marinated chicken pieces into the heated pan and stir-fry over a medium heat until cooked but still juicy (about 5 to 8 minutes).
Warm and split open the pitta breads and fill them with shredded lettuce. Add the cooked chicken, then serve with cherry tomatoes. Information: You can also serve with raw vegetable sticks and follow with an apple, orange or satsuma. This will add 2 extra portions of fruit and vegetables towards your 5 A Day!