Sunday, 17 June 2012

Creamy Coriander and Minted Chicken

As promised here is the recipe for the Creamy Coriander and Minted Chicken that I had for tea last night.

Ingredients: (this makes enough for 2 people)

low calorie spray
1 onion, chopped
3/4 mushrooms
3/4 baby corn cobs
Handful of mangetout 
2 cloves
2 garlic cloves, crushed
2 cardamon pods
1 cinnamon stick
1 bay leaf
1 tsp root ginger
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp chilli powder
3/4 skinless and boneless chicken breast, cut in 2cm pieces
salt and pepper
150ml chicken stock
fresh coriander, chopped
fresh mint, chopped
100g fat free natural yoghurt or from age frais

Preparation time: 15 minutes

Spray a non stick wok with low calorie spray and stir fry the onion, mushrooms, cloves, garlic and cardamon pods for 2-3 minutes. 

Add the ginger, cinnamon stick, bay leaf, baby corn, mangetout, ground coriander, cumin, turmeric and chilli powder and cook for 2-3 minute.

 Add the chicken pieces and season to taste, stir fry for a further 8-10 minutes.

Add the 150ml chicken stock and simmer for a further 5-7 minutes, until the chicken is cooked through.

Remove from the heat and add to plate. Top with fat free yoghurt/fromage frais then add coriander and mint on top.

As you can see I made sweet potato chips with our but obviously you could use brown basmati rice too.

Bon Appetit!

Any suggestions to other recipes you'd like to see, please comment below and I'll put them up to.

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