| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rebecca’s, Recipes |
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 |
bn |
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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