Indian chicken

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 350 g Chicken filets
  • 2 TABLESPOONS Oil
  • 2 packages (400 g each) deep-frozen pan-fried vegetables "Indian Tandoori
  • 1/2 Pot of coriander
  • 8 Stem(s) Parsley
  • 200 g Whole milk yoghurt
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Cumin
  • 4 (approx. 22 cm Ø; à 70 g) flatbread )

Directions

  1. 1

    Wash the chicken fillets, dab dry and cut into strips. Heat oil in a coated pan. Sauté chicken strips for 2-3 minutes, remove. Add vegetables and 2 tablespoons of water to the pan and fry for approx. 6 minutes, stirring several times. Wash the herbs, dab dry and chop the leaves finely.

  2. 2

    Add chicken strips to the vegetables after about 4 minutes. Mix yoghurt and 1/3 of the chopped herbs and season with salt, pepper and a little cumin. Stir the remaining herbs into the vegetable pan and season with salt and pepper. Arrange the vegetable pan on the bread. Add herb yoghurt

Nutrition Facts

KCAL
360 kcal
CARBS
64 g
FATS
17 g
PROTEINS
32 g