About this recipe:A lighter version of the classic takeaway dish. Cubes of chicken are marinated in a mixture of ginger, garlic, chilli, black pepper, coriander and lime. The sauce is made with chicken stock and plain yoghurt - which adds creaminess without the calories.
3-4 chicken breasts (450g), skinned and cubed
2.5cm (1 inch) piece of fresh root ginger, finely chopped
2 garlic cloves, finely chopped
1 teaspoon chilli powder
Freshly ground black pepper
2 tablespoons fresh coriander, chopped
Juice of 1 lime
50ml Flora Cuisine
1 onion, finely chopped
1 red chilli, deseeded and finely chopped
1 teaspoon ground turmeric
½ Knorr Chicken stock pot
284ml pot Elmlea Single or mixed with low-fat natural yoghurt
Fresh coriander to garnish
Basmati rice (300g) to serve
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Method Prep:25min › Cook:20min › Ready in:45min
Place the chicken in a large bowl and mix with the ginger, garlic, chilli, black pepper, coriander and lime. Set aside to allow flavours to develop.
Heat half the Flora Cuisine in a heavy based frying pan and fry the chicken for 8-10 mins until browned on all sides.
Meanwhile heat remaining Flora Cuisine in a pan and cook the onion and red chilli for 5 mins until golden brown. Add the turmeric and cook for 1 minute.
Stir in the stock pot, Elmlea and/or yoghurt and heat through gently. Add the chicken to the sauce and simmer for 5 mins or until the chicken is cooked through.
Garnish with coriander and serve immediately with rice and vegetables.