Yoghurt Chicken
The use of yogurt in this recipe allows for the thickening of the sauce without other less healthy creaming alternatives – it also provides a distinctive sour flavour. Chicken breastmeat is low in fat, making this dish the ultimate healthy meal for the health conscious.
INGREDIENTS:
- 3 chicken breasts, diced
- 40 g plain yogurt
- 2 tsp sail
- 1 tsp black pepper
- 1 tsp brown sugar
- 50 g + 50 g palm oil
- 3 stalks lemongrass
- 1 clove garlic
- 1 onion
- 1 inch galangal
- 1 inch turmeric
- 1 onion, diced
- 1 tomato, diced
- 60 g tomato ketchup
- salt and pepper
METHOD:
- Marinate chicken breasts in yogurt. salt. black pepper and brown sugar.
- Blend 50g palm oil, lemongrass sticks. garlic, onion, galangal and turmeric together until a fine paste is formed.
- In a wok, pan-fry the blended ingredients with another 50g of palm oil until fragrant. Add in diced onion and tomato: cook until onion browns.
- Add diced Chicken immediately and cook for another 20 minutes until all the cookng liquid has dried.
- Add in tomato ketchup and season with salt and pepper.
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