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 |
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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