| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Food networ, Food1 | 1 | servings | |
INGREDIENTS
| 8 | oz | Boned chicken pieces |
| 4 | Floz plain runny low fat yoghurt | |
| 2 | tb | Lemon juice |
| 1 1/2 | ts | Ginger pulp |
| 1 | ts | Dried; crushed red |
| ; chillies | ||
| 1 1/2 | ts | Ground coriander |
| 1/2 | ts | Turmeric |
| Salt | ||
| 4 1/2 | oz | Virtually fat free fromage frais |
| 1 | tb | Corn oil |
| 1 | Bay leaf | |
| 8 | Red and green peppercorns; up to 10 | |
| 2 | Green cardamom pods; up to 3 | |
| 1 | tb | Chopped fresh coriander |
| 1 | tb | Chopped fresh coriander |
| 8 | Cherry tomatoes | |
| 1 | tb | Shredded ginger |
INSTRUCTIONS
GARNISH Cut the chicken into cubes and set aside. In a medium sized mixing bowl, blend together the yoghurt, lemon juice, ginger, chillies, ground coriander, turmeric, salt to taste and the fromage frais. Mix everything together well and set aside. In a frying pan, heat the corn oil with the bay leaf, peppercorns and green cardamoms over a moderate heat for about 2 minutes. Pour in the yoghurt and spice mixture and cook for about 1 minute. Add the chicken pieces, lower the heat and cook for 7-10 minutes, stirring and checking occasionally to ensure it hasn't caught on the bottom of the pan. Add the fresh coriander and stir for about 2 minutes, then transfer to a warmed serving dish. Garnish with the extra coriander, tomatoes and shredded ginger and serve hot. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“Give God what’s right — not what’s left.”