Chicken in Greek Yoghurt with Birds Eye Chillie

18 Ingredients
Serves 4

2

Method

1.

Marinate chicken pieces with ginger, turmeric powder and salt for at least 30 minutes.
2.

Fry chicken until ¾ cooked and put aside.
3.

Finely blend spice ingredients into paste.
4.

Using the same oil in pot, pour in the blended ingredients, torn tumeric leaf, kaffir lime leaves, lemongrass and fry till oil appear and spices are fragrant (Medium heat - Do not burn).
5.

Add the fried chicken, yoghurt and water.
6.

Switch on flame, keep it to a simmer for chicken to absorb blended fried paste until the gravy thickens.
7.

Add tomatoes and salt to taste.
8.

Serve with steamed white rice.

Nutritional information

Nutritional analysis per serving (4 servings)

Energy 750kj
Fat Total 43g
Saturated Fat 13g
Protein 55g
Carbohydrate 39g
Sugar 22g
Sodium 1882mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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