Chicken Breast in Yogurt Masala Sauce

Rating: 2.75 / 5.00 (4 Votes)

Total time: 45 min

Servings: 2.0 (servings)



cook in the stove. Cook the long grain rice in salted water in a ratio of 1:2, fold in a little bit of plucked cilantro and season strongly with salt and freshly ground pepper. Sauté a few chard leaves with the slices of melanzane and spring leeks in olive oil and garlic and season with salt, pepper and chili. Cut the peeled carrots into fine sticks, blanch in salted water, drain and add sugar, pepper, salt and a flake of butter. For the sauce, boil yogurt with white wine and a stock cube, season with salt, pepper and garam masala and thicken with cooled stirred cornstarch. Arrange everything on a flat plate and sprinkle with the almond slivers.

Tip: Use a normal or light yogurt as needed!

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