Serves 4
Salt and Pepper
4 chicken breasts
Fry light
3 garlic cloves, crushed
1/2 tsp each crushed cardamom seeds and ground turmeric
1 tbsp ground coriander
1 tsp each ground ginger and cumin
1-2 tsp chilli powder
1 tbsp tomato puree
1 onion, peeled and grated
100g Total 0% Greek Yogurt
1 tbsp freshly chopped coriander.
1. Season the chicken and lightly spray with Fry light. Put under a hot group and grill on each side until cooked through.
2. Spray a pan with Fry Light and heat until hot. Add the garlic, cardamom, turmeric, coriander, ginger, cumin and chili powder and fry for 1 minute. Add the tomato puree and granted onion and continue frying for a further 3-5 minutes,
3. Add the chicken to the pan along with 150ml/5fl oz of water and cook for 5-6 minutes. Stir in the yogurt, season to taste and gently heat through. When hot, remove from the heat and stir in the coriander.
Serve immediately.
Salt and Pepper
4 chicken breasts
Fry light
3 garlic cloves, crushed
1/2 tsp each crushed cardamom seeds and ground turmeric
1 tbsp ground coriander
1 tsp each ground ginger and cumin
1-2 tsp chilli powder
1 tbsp tomato puree
1 onion, peeled and grated
100g Total 0% Greek Yogurt
1 tbsp freshly chopped coriander.
1. Season the chicken and lightly spray with Fry light. Put under a hot group and grill on each side until cooked through.
2. Spray a pan with Fry Light and heat until hot. Add the garlic, cardamom, turmeric, coriander, ginger, cumin and chili powder and fry for 1 minute. Add the tomato puree and granted onion and continue frying for a further 3-5 minutes,
3. Add the chicken to the pan along with 150ml/5fl oz of water and cook for 5-6 minutes. Stir in the yogurt, season to taste and gently heat through. When hot, remove from the heat and stir in the coriander.
Serve immediately.
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