Skinny Chicken Tikka Masala

Method:

1. Bring your rice, water, and salt (¼ tsp. per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer for 30 minutes. Use a wide, shallow pot with a tight-fitting lid to ensure your grains are cooked evenly. Mash one avocado into a bowl, then add your finely chopped tomatoes and red onion mixing in a squirt of lemon juice to avoid your avocado turning brown.
2. In a large dish mix together your lime juice, yogurt and 3 tbsp. of tikka curry powder. Then add in your diced chicken breasts. Mix it all together and leave to marinate for 4 hours or overnight (only if you have the time).
3. Spray a frying pan with your low calorie cooking spray and place over a medium heat, adding your onion, garlic, ginger, chilli, cinnamon, cumin and 2 tbsp. of tikka curry powder.
4. Fry for around 2-3 minutes before stirring in your tomato puree and water. Bring to the boil and leave to simmer for 12-15 minutes.
5. Add your chicken to your frying pan and cook for 12-15 minutes while turning to ensure its cooked through.
6. Once your chicken has cooked add to your sauce along with your fromage frais and stir together. Then serve up.