Ginger and lemon chicken

1 servings

Ingredients

QuantityIngredient
8ouncesBoned chicken pieces
4Floz plain runny low fat yoghurt
2tablespoonsLemon juice
teaspoonGinger pulp
1teaspoonDried; crushed red
; chillies
teaspoonGround coriander
½teaspoonTurmeric
Salt
ounceVirtually fat free fromage frais
1tablespoonCorn oil
1Bay leaf
8Red and green peppercorns; up to 10
2Green cardamom pods; up to 3
1tablespoonChopped fresh coriander
1tablespoonChopped fresh coriander
8Cherry tomatoes
1tablespoonShredded 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.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network

Converted by MM_Buster v2.0l.