Ginger and lemon chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Boned chicken pieces |
| 4 | Floz plain runny low fat yoghurt | |
| 2 | tablespoons | Lemon juice |
| 1½ | teaspoon | Ginger pulp |
| 1 | teaspoon | Dried; crushed red |
| ; chillies | ||
| 1½ | teaspoon | Ground coriander |
| ½ | teaspoon | Turmeric |
| Salt | ||
| 4½ | ounce | Virtually fat free fromage frais |
| 1 | tablespoon | Corn oil |
| 1 | Bay leaf | |
| 8 | Red and green peppercorns; up to 10 | |
| 2 | Green cardamom pods; up to 3 | |
| 1 | tablespoon | Chopped fresh coriander |
| 1 | tablespoon | Chopped fresh coriander |
| 8 | Cherry tomatoes | |
| 1 | tablespoon | Shredded ginger |
Directions
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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Carlton Food Network
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