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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (383g) Recipe makes 2 servings |
||
| Calories 466 | ||
| Calories from Fat 172 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.1g | 29% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 7.6g | ||
| Polyunsaturated Fat 6.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 108mg | 36% | |
| Sodium 143mg | 5% | |
| Potassium 1032mg | 29% | |
| Total Carbohydrate 30.5g | 10% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 19.4g | ||
| Protein 45.0g | 90% | |
Ingredients
- 250 g skinless chicken
- 1 cup chopped coriander
- 4 tablespoons mint leaves
- 6 green chilies
- 4 garlic cloves
- 1 teaspoon ginger
- 1/2 cup low-fat plain yogurt
- 4 tablespoons lemon juice
- salt
- 2 tablespoons oil
Directions
1
Cut the chicken in small pieces. Make a paste of all the ingredients including oil and marinate chicken in this paste. Leave for 1/2 hour.2
Heat the saucepan then Add chicken and stir fry on high heat until chicken is tender. Serve hot.
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