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