Ginger And Lemon Chicken Recipe
Ingredients
| 225 g / 8 oz skinless boned chicken pieces | ||
| 125 ml / 4 fl oz plain low-fat runny yoghurt | ||
| Lemon juice | 2 Tablespoon | |
| 1 1/2 teaspoons ginger pulp | ||
| Red chillies | 1 Teaspoon, crushed | |
| Ground coriander | 1 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Salt | To Taste | |
| 125 g / 4 1/2 oz virtually fat-free fromage frais | ||
| Corn oil | 1 Tablespoon | |
| Bay Leaf | 1 | |
| 8-10 red and green peppercorns | ||
| 2-3 green cardamom pods | ||
| Coriander | 1 Tablespoon, chopped | |
| Few sprigs of fresh coriander | ||
| Cherry tomatoes | 8 , halved (For the garnish:) | |
| Ginger | 1 Tablespoon, shredded (For the garnish:) | |
Directions
1. Cut the chicken into cubes and set aside. In a medium-sized mixing bowl, blend together the yoghurt, lemon juice, ginger, dried crushed red chillies, ground coriander, turmeric, salt to taste and the fromage frais. Mix everything together well and set aside
2. In a frying pan, heat the oil with the bay leaf, peppercorns and cardamoms over a moderate heat for about 2 minutes until aromatic. Pour in the yoghurt mixture and cook for about 1 minute.
3. Add the cubes of chicken, 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.
4. Add the fresh coriander and stir for about 2 minutes, then transfer to a warmed serving dish.
5. Garnish with the coriander sprigs, the tomatoes and shredded ginger.
2. In a frying pan, heat the oil with the bay leaf, peppercorns and cardamoms over a moderate heat for about 2 minutes until aromatic. Pour in the yoghurt mixture and cook for about 1 minute.
3. Add the cubes of chicken, 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.
4. Add the fresh coriander and stir for about 2 minutes, then transfer to a warmed serving dish.
5. Garnish with the coriander sprigs, the tomatoes and shredded ginger.
Chef
