Slimmer's yoghurt chicken

Recipe from: 6/1/1998 12:00:00 AM
Ingredients 11
Servings 4
Time 20 min


  • 10
  • 1
    chicken pieces, skinned
  • 1
    medium onion, chopped
  • 1
    clove garlic, crushed
  • 2
    cayenne pepper
  • salt and freshly ground black pepper, to taste
  • 100
    chicken stock
  • 225
    plain low-fat yoghurt
  • 45
    skim milk
  • 5
  • rice or baked potatoes and steamed vegetables, to serve


35 min
Spray a large saucepan with non-stick cooking spray. Melt 5 ml of the butter and brown the chicken pieces. Remove from the pan and set aside. Melt the remaining butter and sauté the onion and garlic until soft. Add the chicken, cayenne pepper and salt and pepper to taste. Add the stock and bring to the boil. Turn down the heat and allow to simmer covered, for 20 minutes, or until chicken is cooked through and tender. Remove from the heat and remove chicken pieces from the stock. Set aside until stock is lukewarm. Stir in the yoghurt and milk. Return chicken to the sauce and heat gently until hot. (Do not allow to boil as yoghurt may curdle.) Sprinkle with paprika and serve with rice or potatoes and steamed vegetables.

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