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Spicy Malaysian Chicken
 

Chicken

Ingredients

 
  • ½ cup (125 ml) fat-free plain yoghurt
  • ½ cup (125 ml) mayonnaise
  • 1 medium onion, finely chopped
  • 1 teaspoons (5 ml) ginger*
  • 2 teaspoons (10 ml) curry powder
  • 450-500 g chicken breasts, skinned, boned,
  • 2 teaspoons (10 ml) paprika
  • ¼ teaspoon (1 ml) ground black pepper
     

Method

  1. Cut the chicken into 1-2 cm strips and place them into a bowl. Sprinkle with paprika and pepper and toss until coated.
  2. Mix together the yoghurt, mayonnaise, onion, ginger and curry powder and put aside.
  3. Cook the chicken for four to five minutes in a non-stick pan over medium heat.
  4. Stir in the yoghurt mixture and cook, while stirring, for two minutes. Add salt to taste.
  5. Serve on a bed of rice with oven-roasted vegetables.
     

* If you are using the ground ginger you can buy in a small tub at the green grocer, use a bit more; but if you are using fresh ginger 5 ml should be enough.

 

Serves 4


Original recipe from:

WOMEN'S HEALTH/SPRING 2009/ (http://www.womenshealthsa.co.za/)


Recipe
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