Chicken Raita
4 chicken breast fillets, diced
1 cup trimmed and chopped spring onions
1 green bell pepper, thinly sliced.
1 clove garlic, crushed
200 gm natural yogurt
1 teaspoon cornflour
1 tablespoon each: chopped fresh mint leaves, fresh dill, corn oil
30 gm butter
Salt + pepper
Heat butter and oil in a large frying pan.
Saute the chicken until browned and almost cooked, about 5 minutes.
Add the onions. Saute for 2 or 3 minutes. Add the bell pepper, garlic and seasonings.
Stir them in and saute for a further 5 minutes.
Blend the yogurt with the cornflour.
Add to the chicken with the mint. Bring to the boil whilst stirring.
Simmer gently for 2 to 3 minutes.
Serve with rice and a green salad
