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Garlic & Lime Balti

INGREDIENTS

1. 2 chicken breasts diced
   
2. 1.5 bell peppers
   
3. 1 x 400g tin chopped tomatoes
   
4. 150ml chicken stock (1 chicken 150ml boiling water)
   

Paste

1. 1 onion, peeled and sliced
   
2. 4 garlic cloves, peeled and minced
   
3. zest and juice of 2 limes
   
4. 2 tbsp tomato puree
   
5. ½1 tsp ground turmeric
   
6. ½ 1 tsp ground coriander
   
7. ½ tsp ground cumin
8. ½ tsp garam masala
   
9. ½ tsp ground ginger
   
10. 1/4 tsp chilli powder (or to taste)
    
11. ½ tsp granulated sweetener
    
12. sea salt and freshly ground black pepper

INSTRUCTIONS

1. To make the curry paste, spray the pan with low-calorie cooking spray. Add the onion and garlic and cook over a
   medium heat for 5 minutes until softened.Put the cooked onion and garlic in a blender with the rest of the curry paste ingredients and a pinch each of salt and pepper and blend into a paste.
   Put the chicken in a bag or bowl with the paste, making sure to coat it well. Marinate the chicken for at least an hour in the fridge.
   
2. After marination add the chicken to a medium frying pan with the peppers and some low-calorie cooking spray. Sauté over a medium heat
   for 5 minutes, until the peppers have softened and the chicken has browned.
3. Add the tomatoes and stock and simmer over a medium heat for 15 minutes until chicken cooked through and sauce thickened.