Slimming World - Chicken Pasanda Sizzler with Roasted Cauliflower and Broccoli

Serves 4

Syns - Original half a syn

Ingredients

1 tbsp medium curry powder

150g total 0% fat greek yogurt

juice of 1 lemon

1in piece fresh root ginger, grated

4 chicken breasts, cut into bite-sized pieces

1 head of cauliflower cut into florets

1 head of broccoli, cut into florets

2 tsp cumin seeds

fry light

Salt and freshly ground black pepper

1 large onion, chopped

1 cinnamon stick

2 level tbsp tomato puree

A handful of fresh coriander, chopped

1 green chilli, sliced

Method

1. Mix the curry powder, yogurt, lemon juice, ginger and garlic together in a non-metallic dish and add the chicken chunks. Cover and leave to marinade in the fridge for 30 minutes.

2. Preheat the oven to 200c/400f/Gas 6. Spread the cauliflower and broccoli florets onto a large baking tray, sprinkle over the cumin seeds, spray with fry light and season. Mix together well and roast in the oven for 35 minutes

3. Meanwhile, heat a deep frying pan sprayed with fry light. Soften the onion and cinnamon stick for 5 minutes. Add the chicken and the marinade and cook for 3 minutes.

4. Stir in the tomato puree and 100ml water and bring to a simmer. Cover and cook for 10 minutes

5. Serve the pasanda garnished with coriander and green chilli, and accompanied with the roasted cauliflower and broccoli