150 ml 0% fat Greek yogurt
3.5 cm (12 inch) piece of fresh root ginger, peeled and grated
3 tablespoons chopped coriander leaves
3 teaspoons medium-hot curry powder
½ teaspoon ground turmeric
1 teaspoon paprika
625 g (14 lb) boneless, skinless chicken thighs, cut into chunks
juice of ½ lemon
low-calorie cooking oil spray
salt and pepper
50 g (2 oz) mixed green salad leaves
1/4 cucumber, diced
juice of ½ lemon


1.Place the yogurt in a bowl and stir in the ginger, coriander, curry powder, turmeric and paprika
2. Toss the chicken with the lemon juice, season lightly and stir into the yogurt mixture until evenly coated.
3. Cover with clingfilm and marinate in the refrigerator overnight.
4.Preheat the slow cooker if necessary. Stir the chicken mixture, then transfer to the slow cooker pot in an even layer.
5. Cover and cook on high for 3-4 hours or until the chicken is tender and cooked through. (The yogurt will separate during cooking, but this will not affect the taste.)
6.Spray a large frying pan with a little low-calorie cooking oil spray and place over a high heat until hot.
7. Transfer the chicken to the frying pan a few pieces at a time until all the chicken is in the pan and cook for 2-3 minutes, turning once, until golden on both sides.
8.This step can be omitted if you are short of time.
9.Toss the salad leaves, cucumber and coriander leaves with the lemon juice, arrange on serving plates and top with the chicken.
10.FOR GARLICKY TANDOORI CHICKEN, add 3 finely chopped garlic cloves to the yogurt and spice mixture and continue as above.

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