4 portions

1 cup cilantro leaves

1 cup mint leaves

1 ½ cup fat-free, unsweetened plain yogurt

½ chopped onion

¼ chopped green chili pepper

½ tsp cinnamon

½ tsp turmeric

1 tsp cumin

½ tsp cardamom

½ tsp pepper

1 tsp garlic (paste, powdered or fresh)

1 tsp ginger (fresh or powdered)

¼ tsp cloves

½ tsp nutmeg

1 tsp sea salt

720 gr chicken breast in 3 cm cubes

2 tbsp olive oil

In a bowl add cilantro, mint, yogurt, onion, green chili, cinnamon, turmeric, cumin, cardamom, pepper, garlic, ginger, cloves, nutmeg and salt. Blend with an immersion blender until you get a smooth paste.

Put the chicken in a bowl, pour this pasta and mix until everything is well integrated. Cover and refrigerate for about 4 hours or overnight.

Heat the oil in a large skillet and cooked the chicken with all the paste for about 10 to 13 minutes, with lid, in low heat. If it is very dry add a little water.

Per serving 200 g app

Cal: 322.5 P: 65.8 F: 12.9 Cb: 6.2