A refreshing coriander and mint chutney adds a zing to this flavoursome curry. Don’t be put off by the long list of ingredients – the first eight are used to make a curry paste that forms the basis of both the chicken marinade and the curry sauce.
Ahead of time, place the onion, chilli, garlic, ginger and spices in a small food processor (or use a hand-held blender) with 4 tablespoons of water. Season and blitz to a paste.
Spray a non-stick frying pan with the cooking spray and fry the paste for 4–5 minutes, stirring, until the paste is quite dry and aromatic. Add the tomato puree and cook for 1 minute then tip on to a plate to cool.
Combine half of the curry paste with the yogurt in a non-reactive container, stir in the chicken, cover and marinate for at least 2 hours, or overnight. Chill the rest of the curry paste ready to make the sauce.
When ready to cook, preheat the grill to high. Tip the reserved curry paste into a lidded saucepan and add the chopped tomatoes and chicken stock. Simmer, covered, for 15 minutes.
Spread the marinated chicken out in a single layer on a foil-lined tray and grill for about 10 minutes until the chicken is cooked through and starting to char at the edges. Tip the tandoori chicken into the curry sauce and simmer for 3–4 minutes.
Make the green chutney by blitzing the ingredients together in a small food processor (or use a hand-held blender). Serve the chutney drizzled over the curry, accompanied by the rice.
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