RTE Irish Yogurt Clonakilty Chicken Korma, Yoghurt Flatbreads and Riata
Ingredients
Serves 4 People
Irish Yogurts Clonakilty Low Fat Natural Live Yogurt
Irish yogurt flatbreads
Irish yogurt Riata
3 Tablespoons of Sunflower oil
3 onions, peeled and diced
2 garlic cloves peeled and finely chopped
A knob of ginger grated
2 tablespoons of Tandoori paste
4 Chicken breast fillets, each one cut in 3
A squeeze of lemon juice
500ml Irish Yogurts Clonakilty Low Fat Natural Live Yogurt
Season with a dessert spoon of chutney , salt and pepper or a dish of lemon juice depending on your taste.
250g self raising flour (plus more for dusting)
Level teaspoon of baking powder
2 Tbsp sunflower oil
½ cucumber, peeled and de seeded and finely sliced
1 garlic clove
2 Teaspoons of mint sauce
250ml Irish Yogurts Clonakilty Low Fat Natural Live Yogurt
Method
- Serve with Irish yogurt flatbreads
- Irish yogurt Riata
- Heat the oil in a large frying pan over a gentle heat , add the onion and fry gently for 5-10 minutes until soft and sweet.
- Add the garlic, ginger and Tandoori paste and cook for a further minute or so.
- Add the chicken to the pan and stir gently until the chicken is coated with the spicy onions, squeeze half a lemon over the chicken and gradually add the yogurt.
- Stir in 200ml of water and simmer for 30 minutes until the chicken is cooked.
- Season to taste
- Sieve flour and baking powder into a mixing bowl, add natural yogurt and a spoon of oil and mix until a dough is formed.
- Flour the worktop.
- Divide the dough into four, Roll out 2/3mm thick
- Heat a frying pan on medium heat.
- Once the pan is hot, add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. Repeat with the remaining flatbread.
- Combine all ingredients together and let stand for 20 minutes to let the flavours develop
