Coronation chicken has become a British staple, often found as a sandwich filler or inside a jacket potato, if we switch out the mayonnaise we can reduce the fat content and make it a healthy choice.
Make this up in a batch and keep in the fridge for up to 3 days. It is delicious mixed into a salad, inside a baked sweet potato, served in a pitta or with rice.
- 4 medium chicken breasts
- 400g Greek yoghurt (Fage 0% fat)
- 4 Tablespoons raisins
- 4 Tablespoons Curry powder
- 8 Tablespoons Tandoori marinade or curry paste (eg.Pataks)
- 2 Teaspoons Garlic powder
- 4 Teaspoons Turmeric
- 4 Tablespoons chopped fresh coriander
- 400g cauliflower florets
- Grind of black pepper and salt (sea)
- Marinade the chicken breasts with the tandoori marinade and refrigerate for at least an hour.
- Then take the breasts and roast in the oven on a roasting tray at 160 degrees for 30 minutes.
- Let the chicken cool and then pull apart into chunks with a fork and add to a bowl.
- Add the yoghurt and spices and mix around until well covered.
- Add the raisins and the chopped coriander. grind over salt and black pepper.
- Serve with cauli rice for a low carb option – Blitz the cauliflower in a blender and then stir fry for 5 minutes with a small amount of black pepper and salt.
Macros: per serving
Calories: 411 Carbs: 21.3g Fat: 11.8g Protein: 55g