healthy eating my way (allergy friendly)
So was craving something spicy, something with flavor, and I ended up with this recipe. If you don’t want the chicken, you can use tofu.
Masala yoghurt sauce:
1 dl (1/2 cup) yoghurt naturel
1 tbsp lemon juice
1/2 tsp cumin/jera
1 tsp cinnamon
1/2 tsp pepper
1/2 tsp ground ginger
1 tsp salt
1/2 tsp curry ( I used a madras (hot) ) one)
2 chicken filets cut in dices
1 tbsp ghee or butter
1 clove of garlic
1 tbsp chopped leeks
1 tomato chopped
1 tsp cumin
2 tsp garam masala
2 tsp curry
1 tsp salt
1 glass (180 gr) (6.5 oz) tomato paste
1 tsp chopped chili (or sambal oelek)
1 dl (1/2 cup) heavy creme ( you can use a vegetable based one)
1 dl (1/2 cup) luke warm water
1/2 peeled, diced apple
2 small or 1 large potato, peeled, diced
1. In a bowl, mix all the “Masala Yoghurt Sauce” and add in the chicken. Let marinate for about 30 minutes.
2. In a pan, heat up the ghee. Sauté the garlic and leeks for about 1 minute. Add in the tomatoes, and spices. Then add the remaining ingredients. Let simmer for 10-15 minutes, or until potatoes and apples are soft.
3. In the mean time, fry up the Chicken with the masala yoghurt sauce.
4. When done, add the chicken masala yoghurt sauce with the tomato sauce.