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–+ servings

Loaded Tikka Fries

  • Prep Time
    12 MINS
  • Cook Time
    30 MINS
  • KCals 468
  • Carbs 57G
2 Servings

Ingredients

For the fries

  • 2 medium potatoes, approx. 400g, peele and sliced into chips
  • ¼ tsp paprika
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • ¼ tsp garam masala
  • ¼ tsp turmeric
  • low-calorie cooking spray

For the tikka topping

  • 250 g chicken breast, cut into 2cm dice
  • ½ small red onion, peeled and diced
  • ½ red pepper, deseeded and diced
  • 200 g chopped tomatoes
  • 2 tbsp tomato puree
  • 2 tbsp 0% fat Greek yoghurt
  • 1 tsp paprika
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp garam masala
  • ¼ tsp turmeric
  • ¼ tsp garlic granules
  • ¼ tsp ground ginger
  • 2 g fresh coriander, finely chopped
  • salt and pepper, to taste

To serve

  • 2 tbsp 0% fat Greek yoghurt
  • 1 tbsp lemon juice
  • 1 tbsp mango chutney
  • 2 g fresh mint, finely chopped

Instructions

  1. Preheat the oven to 200°C. Place the potatoes in a pan and cover with boiling water. Boil for 4 minutes until the chips are soft but holding their shape.

  2. Drain the potatoes and place them in a large bowl. Spray with low-calorie cooking spray and add the paprika, ground coriander, ground cumin, garam masala and turmeric. Toss them in the bowl to make sure they’re evenly coated.

  3. Add the chips to a baking tray and spread out evenly. Cook in the oven for around 20-25 minutes. Halfway through cooking, flip the chips over so they brown evenly.

  4. While the chips are cooking make the tikka topping. In a small bowl combine the paprika, coriander, cumin, garam masala, turmeric, garlic granules, onion granules and a pinch of salt and pepper. Add the diced chicken breast and stir to coat in the spices.

  5. Spray a frying pan with low-calorie cooking spray and set the pan on a medium heat. Add the onion and pepper and fry for 4 minutes. Add the diced chicken breast and continue to fry for 4 minutes. Add the chopped tomatoes and tomato puree and lower the heat. Simmer for 5 minutes, until the chicken is cooked through and the sauce has thickened. Remove the pan from the heat and stir through the yoghurt and chopped coriander.

  6. While the chips and tikka are cooking, add the yoghurt, lemon juice and mint to a small bowl and mix to combine. Leave to one side until ready to serve.

  7. Once the chips and tikka topping are cooked, you’re ready to assemble. Split the chips in half and add them to two serving plates. Add half of the tikka topping to each plate.

  8. Drizzle with the yoghurt mixture and the mango chutney and serve!

Enjoy!

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