2-3 serves, 5g carbs/serve (2 serves)
|500G||chicken thigh fillets cut into large portions||0g|
|1/4 cup||tandoori paste||9g|
|2 tbspns||greek yoghurt||1.5g|
Combine curry past & yogurt in bowl. Add chicken & mix well to coat. Cover & marinade in fridge for 2 hrs or overnight
Heat 2 tablespoon of olive oil in a medium frypan/saucepan on medium-high heat . Add chicken pieces & cook for 2mins on each side, turning until cooked through.
Serve with vegies/salad
Originally posted 2017-09-11 18:22:13.