Try this Chicken And Yogurt Curry (With Chickpea Flour) recipe, or contribute your own.Suggest a better description
Mix chickpea flour with yogurt by stirring with a fork until flour is mixed through really well. Yogurt should be creamy. Fry curry paste in a little vegetable oil for about 3 mins, then add onion. Chop chicken fillets into bite size pieces and add to paste and onion. Add yogurt and spinach leaves and cook slowly for about 20-30 mins. Chicken will go tough if cooked too fast. Serve with rice and sprinkle coriander if you like it. Per serving: 43 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (450g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 13 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 273mg||9 %|
|Potassium 2057.8mg||54 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 9.4g||37 %|
|Sugars, other 13.3g|
|Protein 10.9g||16 %|
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Calories per serving: 122
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