Tuesday, 17 August 2010

Chicken pasanda (mild curry)

Serves 2, syn free


2 chicken breasts diced

1 finely chopped onion

1 tsp cumin

½ tsp chilli

1 tsp coriander

1 tsp coriander

300ml chicken stock

1 tub of 0% total yoghurt


1. Fry the chicken and onions until cooked

2. Add all the spices and cook for 5 minutes

3. Add the stock and simmer for 10 minutes

4. Take off the heat and stir in the yogurt

5. Serve with boiled rice

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