INDIAN STYLE CHICKEN

  • Servings : 1
  • Preparation : 10 minutes
  • Cook time : 10 minutes
  • Calories : 280 cal
  • Fat : 8 g
  • Carbohydrate : 21 g
  • Lipid : 8 g
  • Fiber : 5 g
  • Protein : 27 g
POULET À L'INDIENNE SUR LE BLOGUE SANTÉ ISABELLE HUOT DOCTEURE EN NUTRITION

Ingredients

  • 5 ml (1 tbsp) of canola oil
  • 100 g of chicken breasts without the skin, cut into strips
  • 1/2 red onion, chopped
  • 1/2 pod d 'Ail, finely chopped
  • 1 carrot, peeled and diced
  • 1/4 turnip, peeled and diced
  • 5 ml (1 tsp) of red cari paste
  • 60 ML (1/4 cup) of tomato coulis
  • 15 ml (1 tsp) of Greek Yogurt Nature 0 % M.G.
  • Salt and pepper


Steps

1 - Heat the oil in a non-stick pan. Cook the chicken until it is golden, about 4 minutes. Reserve.


2 - Add the onion, garlic, carrot and turnip and turnip and turnip and turnip and turnip and turnip and turnip and turnip and turnip and turnip and turnip and turnip and turnip and turnip and turnip and turnip and turnip and turnip and turnip Cook until the vegetables are tender, about 5 minutes.


3 Add the Cari, the tomato coulis and put the chicken back into the pan. Mix to coat the ingredients well and heat the preparation for a few seconds. Salt and Pepper.


4 Add the yogurt and mix. Serve immediately with basmati rice.




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2 comments


  • Isabelle Huot

    @Lucie: c’est possible! Le cari apporte toutefois cette touche indienne à la recette. Donc, si vous souhaitez le remplacer, optez pour d’autres saveurs indiennes: le garam masala, le curcuma!


  • Lucie Dubreuil

    Peux t on remplacer le cari par un autre épice


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