You will need:-
3 large skinless chicken breasts
Juice of 1 lime
150g fat free natural yogurt
5 tbsp tikka curry powder
Salt and freshly ground black pepper
4 tbsp passata
Tagliatelle to serve
1tbsp fat free fromage frais
For the mint yoghurt
4 tbsp fat free natural yogurt
2 tsp dried mintMethod:-
In a large dish, mix together the lime juice, yoghurt and 3 tablespoons of the tikka curry powder. Season with salt and pepper. Add the chicken and toss to coat well. Marinate in the fridge for 4 hours or overnight.
In the slow cooker add the pasata, remaining curry powder and framage frais and mix well. Add the chicken breasts and any leftover yoghurt marinade. Cook on low for 7 hours or high for 5.
Take the chicken breasts out and shred with 2 forks and mix in with any sauce. Leave to simmer for 20 mins.
Cook the pasta to your liking and mix with the salad.
Mix the yoghurt and mint together and serve on top of the pasta and chicken.