Chicken And Yogurt Curry (with Chickpea Flour)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | Tub Mild Continental Yogurt | |
| Jalna | ||
| 1 | Dessert spoon chickpea flour | |
| 1 | Dessert spoon "PATAKS" Balti | |
| curry paste | ||
| 1 | Onion | |
| 1 | Handful Coriander | |
| Chicken Fillets, 1 per | ||
| person | ||
| 1 | Baby spinach |
INSTRUCTIONS
Mix chickpea flour with yogurt by stirring with a fork until flour is mixed through really well. Yogurt should be creamy. Fry curry paste in a little vegetable oil for about 3 mins, then add onion. Chop chicken fillets into bite size pieces and add to paste and onion. Add yogurt and spinach leaves and cook slowly for about 20-30 mins. Chicken will go tough if cooked too fast. Serve with rice and sprinkle coriander if you like it. Converted by MC_Buster. Per serving: 43 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 183
Calories From Fat: 47
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 2571.5mg
Potassium: 899.8mg
Carbohydrates: 14.6g
Fiber: 2.1g
Sugar: 7.6g
Protein: 18.3g