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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a very nice chicken dish! You must give it a try if you like the herbs and spices of indian food! Low Fat Recipe on the Today show by .au - Annette Sym Ingredients:
800 g skinless chicken breasts |
1 medium onion, diced |
1/2 teaspoon ginger, crushed |
1 teaspoon garlic, crushed |
1 teaspoon cinnamon |
1 teaspoon turmeric |
1 teaspoon dried coriander |
2 teaspoons paprika |
1/2 teaspoon cumin |
1/8 teaspoon chili powder |
2 teaspoons chicken stock powder |
4 tablespoons tomato paste |
1 tablespoon cornflour |
375 ml evaporated skim milk |
Directions:
1. Cut chicken into bite sized pieces.
2. Coat a large non-stick frypan or wok with cooking spray and saute chicken, onion, garlic (in jar) and ginger (in jar) until the pieces are nearly cooked.
3. Add all the spices and cook for one minute until aromatic, then add stock powder.
4. Add tomato paste (no added salt) and fold through chicken.
5. Blend cornflour with the light evapourated milk then add to the pan, stir continuously mixing well until boiled.
6. Simmer for a little while and serve over basmati rice.
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