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Ingredients
US|METRIC
4 SERVINGS
- 3 chicken breasts (–4, 450g, skinned and cubed)
- 2.5Â cms fresh root ginger (piece of, finely chopped)
- 2Â garlic cloves (finely chopped)
- 1Â tsp. chilli powder
- ground black pepper (Freshly)
- 2Â Tbsp. fresh coriander (chopped)
- 1Â lime
- 50Â mL Flora Cuisine (or 50g Flora Buttery)
- 1Â onion (finely chopped)
- 1Â red chili peppers (red, deseeded and finely chopped)
- 1Â tsp. ground turmeric
- 1/2Â Knorr Chicken Stock Pot
- 284Â mL Elmlea single (pot, or mixed with low fat natural yoghurt)
- fresh coriander (to garnish, optional)
- basmati rice (300g, to serve)
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Directions
- 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 in a heavy based frying pan and fry the chicken for 8–10 minutes until browned on all sides.
- Meanwhile, heat remaining Flora in a pan and cook the onion and red chilli for 5 minutes until golden brown. Add the turmeric and cook for 1 minute.
- Stir in the stock pot, Elmlea and/or yogurt and heat through gently. Add the chicken to the sauce and simmer for 5 minutes or until the chicken is cooked through.
- Garnish with coriander and serve immediately with rice and vegetables.
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