Ginger and lemon chicken

Yield: 1 servings

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


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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