Posting this recipe from the WW Calendar.
4 PP per serving.
Serves 4
Ingredients
450g chicken fillets, cut in cubes
2 tbsp tomato puree
2 tbsp lemon juice
2 tsp ground corriander
2 tsp curry powder
2 tsp ground cumin
1/2 tsp paprika
2 x 120g WW Vanilla Yoghurt
2 garlic cloves chopped, finely chopped
1/2'' stick ginger
4 bamboo skewers
Method
1. Mix all ingredients together except chicken, Add chicken to marinade and cover and refrigerate overnight.
2. Preheat oven to 180C. Bring chicken to room temp. and skewer on the bamboo skewers
3. Place skewers on baking tray and cook in oven for 25/30 mins.
4. Serve with basmati rice or green salad
Remember to include additional PP values to the recipe.
4 PP per serving.
Serves 4
Ingredients
450g chicken fillets, cut in cubes
2 tbsp tomato puree
2 tbsp lemon juice
2 tsp ground corriander
2 tsp curry powder
2 tsp ground cumin
1/2 tsp paprika
2 x 120g WW Vanilla Yoghurt
2 garlic cloves chopped, finely chopped
1/2'' stick ginger
4 bamboo skewers
Method
1. Mix all ingredients together except chicken, Add chicken to marinade and cover and refrigerate overnight.
2. Preheat oven to 180C. Bring chicken to room temp. and skewer on the bamboo skewers
3. Place skewers on baking tray and cook in oven for 25/30 mins.
4. Serve with basmati rice or green salad
Remember to include additional PP values to the recipe.
