OK I tried to make this tonight but it doesn;t sound as though it is written correctly. What do you lot think? It is from the family feast for a fiver book.
Anyone know how it should be written???
100g/3.5oz low fat yogurt
1 tsb each of tumeric, ground cumin and paprika
juice of 1 lemon
0.5 tsp chilli powder
2 garlic cloves, peeled and crushed
425g/15oz chicken breasts fillets
low cal cooking spray
1 medium onion,peeled and finely chopped
227g/8oz frozen sliced mixed peppers
198g/7oz frozen peas
312g/11oz greens, trimmed and sliced
1.5 tsp ground cinnamon
283g/10oz dried basmati rice
1/4 iceberg lettuce, shredded
3 large tomatoes, sliced
1/2 cucumber, sliced
14g/1/2oz coriander, chopped
1. in a lidded casserole dish, mix the yogurt with half the tumeric, the cumin, paprika, chilli powder, lemon juice, and garlic. Cut chicken into large chunks add to the casserole dish and stir to coat well. Set aside for 15 mins while the oven heats up
2. Preheat the oven to 220oc/gas 7
3. meanwhile heat a large saucepan and spray with low cal cooking spray. add the onion, cover and cook gently for 10 mins
4. Add the peppers, peas and greens to the chicken and yogurt, stir, cover witht the lid and cook in the oven for 30 mins
5. Add the remaining turmeric and the ground cinnamon to the onions and cook for a further 2 mins over a low heat. Rinse and drain the rice, add to the dish with 426ml/3/4 pint of boiling water and bring everything to the boil. Cover and cook on a fairly high heat for 5 mins. Turn off the heat and leave covered and undisturbed for 10 mins
6. Mix the lettuce, sliced tomato and cucumber and set aside. Remove the chicken Bhuna from the over and scatter with coriander before serving with the rice and salad
Anyone know how it should be written???
100g/3.5oz low fat yogurt
1 tsb each of tumeric, ground cumin and paprika
juice of 1 lemon
0.5 tsp chilli powder
2 garlic cloves, peeled and crushed
425g/15oz chicken breasts fillets
low cal cooking spray
1 medium onion,peeled and finely chopped
227g/8oz frozen sliced mixed peppers
198g/7oz frozen peas
312g/11oz greens, trimmed and sliced
1.5 tsp ground cinnamon
283g/10oz dried basmati rice
1/4 iceberg lettuce, shredded
3 large tomatoes, sliced
1/2 cucumber, sliced
14g/1/2oz coriander, chopped
1. in a lidded casserole dish, mix the yogurt with half the tumeric, the cumin, paprika, chilli powder, lemon juice, and garlic. Cut chicken into large chunks add to the casserole dish and stir to coat well. Set aside for 15 mins while the oven heats up
2. Preheat the oven to 220oc/gas 7
3. meanwhile heat a large saucepan and spray with low cal cooking spray. add the onion, cover and cook gently for 10 mins
4. Add the peppers, peas and greens to the chicken and yogurt, stir, cover witht the lid and cook in the oven for 30 mins
5. Add the remaining turmeric and the ground cinnamon to the onions and cook for a further 2 mins over a low heat. Rinse and drain the rice, add to the dish with 426ml/3/4 pint of boiling water and bring everything to the boil. Cover and cook on a fairly high heat for 5 mins. Turn off the heat and leave covered and undisturbed for 10 mins
6. Mix the lettuce, sliced tomato and cucumber and set aside. Remove the chicken Bhuna from the over and scatter with coriander before serving with the rice and salad