Curried chicken dippers recipe
information
Calories per serving 145.
ingredients
scant 1/2 (us) cup (100 ml) low fat plain yogurt
1 tablespoon medium curry powder
2 garlic cloves, crushed
1/2 teaspoon ground turmeric
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh coriander
1/2 teaspoon salt
350 g (12 oz) skinless, boneless chicken breasts, cut into long, thin strips
1 tablespoon medium curry powder
2 garlic cloves, crushed
1/2 teaspoon ground turmeric
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh coriander
1/2 teaspoon salt
350 g (12 oz) skinless, boneless chicken breasts, cut into long, thin strips
For the dip
150 ml (5 fl oz) low fat plain yogurt
1 tablespoon mint jelly
100 g (3 1/2 oz) cucumber, diced finely
1 tablespoon mint jelly
100 g (3 1/2 oz) cucumber, diced finely
method
1. Mix together the yogurt curry powder; garlic, turmeric, lemon juice, coriander and salt.
2. Spoon this mixture over the chicken and stir to coat all the strips well.
3. Cover and leave the chicken to marinate for 20 minutes.
4. Meanwhile, prepare the dip.
5. Beat together the yogurt, mint jelly and cucumber Chill in the fridge until required.
6. Place the chicken under the grill and cook the pieces under a medium heat for 10 minutes, turning frequently, until the chicken is cooked through.
7. Serve the dippers hot or cold with the dip alongside.
2. Spoon this mixture over the chicken and stir to coat all the strips well.
3. Cover and leave the chicken to marinate for 20 minutes.
4. Meanwhile, prepare the dip.
5. Beat together the yogurt, mint jelly and cucumber Chill in the fridge until required.
6. Place the chicken under the grill and cook the pieces under a medium heat for 10 minutes, turning frequently, until the chicken is cooked through.
7. Serve the dippers hot or cold with the dip alongside.
serving amount
serves 4
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more information
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