Chicken Tikka Rice Stir-fry: A Flavorful and Slimming Meal

In a bowl, combine 3 tablespoons of tikka curry powder with the natural yogurt and lime juice.
Add the diced chicken breast and mix until the chicken is evenly coated.
Cover and refrigerate for at least 20 minutes, or overnight for deeper flavor.
Sauté Vegetables:

Spray a large frying pan with Frylight (or any low-calorie cooking spray).
Heat the pan over medium heat and sauté the diced onion and sliced peppers until softened, about 5 minutes.
Cook the Chicken:

Add the minced garlic, smoked paprika, and the remaining 3 tablespoons of tikka curry powder to the vegetables.
Stir well and cook for another minute until fragrant.
Add the marinated chicken to the pan and cook until browned and cooked through, about 7-10 minutes.
Add Rice and Simmer:

Pour in the dissolved chicken stock, cooked rice, and tomato puree.
Stir everything together and let it simmer until the stock is absorbed and the rice is well-coated with the sauce, about 5-7 minutes.
Serving and Storage Tips