Diet Phases

Chicken with Yoghurt and Ginger

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Recipe Details

Estimated time:
60 minutes Clock icon

Servings: 4


 Chicken breasts2-4
 Chicken stock3/4 pint
 Cornflour1 table spoon
 Ginger2 inches
 Nutmeg1/4 tea spoon
 Yogurt (fat free)0%, small carton



Chop the onion, peel and grate the root ginger.


Take one table spoon of cornflour and mix it into a smooth paste in a little bit of water.


Spray frying pan with tiny bit of oil and wipe with kitchen paper.


Fry the chicken breasts brown till golden on both sides, remove and place in ovenproof dish.


Add the onion to the pan and cook for a few minutes( add a little water to pan) but do not brown,add the stock then the cornflour paste, stirring all the time. Add the grated ginger,nutmeg.


Pour over the chicken and cook in the oven at 180C for 45 minutes or until chicken is cooked.


Remove from oven and allow to cool slightly before adding yoghurt.


Heat gently, either in the oven at a lower heat or
over a low heat on the hob.


This dish can be frozen prior to the yoghurt being added. Defrost, heat thoroughly as normal then add yoghurt as before.


Ideally dairy products should be 0% fat, but up to 2% is allowed as long as it has no added sugar.

Dairy should also be kept down to a total of 1kg per day.


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