| 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.
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