Indian chicken

Name: Indian chicken
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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 )

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

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
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
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