Indian Chicken Masala with Yogurt

Ingredients:

2tbsp olive oil

2kgr of chicken breasts cut in cubes of 2cm

½ g fresh coriander for garnish

Marinade:

600gr yoghurt (2%Fat)

2tbsp fresh lemon juice

2tbsp cumin

2tbsp sweet paprika

2tbsp black pepper

2tbsp grated ginger

1tsp cinnamon

1tsp salt

½ tsp cayenne pepper

Sauce:

1tbsp butter

2 smashed cloves of garlic

2tsp crushed dried coriander

1tsp cumin

1tsp Garam Massala (Indian Spice)

1tsp sweet paprika

¾ tsp cayenne pepper (or as much as you desire)

½ tsp salt

1g tomato juice

½ g hot water

300gr yoghurt (2%Fat)

1/3 g milk (1.5%Fat)

 

 

 

 

 

 

Preparation:

1. Mix all marinade ingredients in a big bowl. Add the chicken and stir until all the chicken pieces are marinated. Cover the bowl with a transparent culinary film and put it in the fridge for 24hours.
2. After 24hours, wash out the marinade from the chicken and dry it using a kitchen napkin.
3. Put the olive oil in a big frying pan and sauté the chicken until it gets a light golden colour.
4. At the same time prepare the sauce. Take the other frying pan and sauté the garlic* in butter for 1minute. Add all spices in the pan and continue sautéing for 1 more minute, stirring constantly.
5. Add the tomato juice and the water. Slowly boil the sauce for 10minutes.
6. Add the chicken in the sauce and stir.
7. Dilute the yoghurt with the milk and add it to the chicken, before you serve. If in the meantime the chicken has become cold, then heat it before adding the yoghurt.
8. Serve with Indian rice and garnish with fresh coriander.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Categories:

Chicken with Mushrooms and Wine

Ingredients:

500gr chicken breasts cut in strips.

Pinch of salt and pepper

1 tbsp olive oil

1 tbsp butter

2 chopped cloves of garlic

200gr sliced mushrooms

¼ cup white wine

½ cup chicken broth

1 tsp corn flour dissolved in a bit of water

1 tbsp mustard

A bit of chopped parsley

 

 

 

 

 

 

 

Preparation:

1. Put salt & pepper on the chicken

2. In the frying pan put the olive oil and once it’s hot, place the chicken and stir for about 5 minutes, until it becomes golden brown.

3. Take the chicken out of the pan and cover it with foil. In the same frying pan put the butter and the garlic. When the garlic becomes golden, put the mushrooms and cook for about 5 minutes.

4. Add the wine and leave it for 1-2 minutes, until the alcohol evaporates. Add the broth, the corn flour and the mustard. Stir at low heat until the sauce becomes thick.

5. Before turning the heat off, add the chicken in the pan and cook for 2-3 more minutes.

6. Finally, sprinkle with the parsley and serve with wild rice.

 

 

 

 

 

 

 

Categories:

Chicken with orange,honey,ginger

Nutritional Analysis (4 servings): Calories: 225 kcal, Fat: 9.1gr, Protein: 23.3gr. Carbohydrates: 11.8gr. Good source of: protein, vitamins B6, C, niacin and selenium.

Ingredients:
500g chicken breast, cut into thin slices.1 tsp. Salt½ tsp. Black pepper

1 tbsp. Olive oil

1 tsp Butter

1 large clove of garlic, chopped

1 tsp Corn starch (Corn Flour), dissolved in a little water

1 cup. Fresh orange juice

½ tsp. Grated ginger

1 tbsp. Honey

Fresh rosemary, chopped

Process:

1. Salt and pepper the chicken and sauté in olive oil until you get a light golden color.

2. Remove the chicken from the pan and cover with foil. Add to the pan the butter and garlic, and sauté just until tender.

3. In a bowl, dissolve the cornstarch in the orange juice and add to the pan with the garlic and butter.

4. Lower heat and add the ginger, honey and rosemary. Stir until the sauce thickens.

5. Finally add the chicken to the sauce and cook at low temperature for about 5 minutes.

6. Serve hot with rice or quinoa

Categories:

Chicken Wrap

Ingredients:

For 4 servings:
4 Lebanese pita bread

400g grilled chicken

8 tbsp Greek yoghurt 2%

4 tsp mustard

1 carrot cut into strips

1 cucumber, cut into strips

1 red pepper cut into strips

A little thyme / oregano

Process:

1. In a bowl mix the yogurt, mustard, oregano and thyme until you form a homogeneous mixture.
2. In the center of a Lebanese pita bread put 2 tbsp of the yogurt mixture and top with about 100g of chicken, cut into strips.
3. Over the chicken, add some of our vegetables that where cut into strips.
4. Wrap the chicken roll.
5. Repeat this process 4 times to wrap up all 4 of the chicken rolls.

 

 

 

Categories: