Chicken korma tenderloins
Serves:
4
Time to make:
25 mins
Total cost:
$20.40 / $5.10 per serve
(at time of publication)
(at time of publication)
Health information:
Gluten-free (or can be made gluten-free*)
Low fat
Instructions
Instructions and steps:
Step 1 Preheat oven to 220°C. Line a tray with baking paper.
Step 2 Mix yoghurt and curry paste in a shallow dish. Coat each tenderloin with yoghurt mixture and place on prepared tray. Bake for 10-15 minutes, or until cooked through.
Step 3 Place 3 poppadums on the microwave turntable. Cook on high for 30 seconds, or until increased in size and crisp.
Step 4 Combine cucumber and coriander in a bowl. Place chicken on steamed rice with cucumber and poppadums. Spoon over cooking juices and serve.
Variations
Make it gluten-free: Use gluten-free poppadums, and make sure yoghurt and curry paste are gluten-free brands.
Serving suggestions
Steamed broccoli
About this Recipe
Photography: André Martin
First Published:
May 2010
Rating:
No votes yet
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Full ingredient list:
- 2/3 cup reduced-fat Greek yoghurt
- 2 tablespoons korma curry paste
- 600g chicken tenderloins, trimmed
- 8 poppadums
- 1 Lebanese cucumber, trimmed, diced
- 1 cup roughly chopped fresh coriander
- 4 cups steamed rice
Nutritional information (per serve)
Energy:
2190kJ
Calories:
523cal
Protein:
43g
Fat:
8g
- saturated:
4g
Carbohydrates:
70g
- sugars:
4g
Dietary Fibre:
4g
Sodium:
750mg
Calcium:
130mg
Iron:
2mg
Nutrition information is given per serve
*NS: not specified
