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Indian chicken with yoghurt

4 Servings

4 chicken portions
500ml yoghurt
1 garlic clove, crushed
1 level tsp ginger
1 medium onion, chopped
1 level tsp ground cumin
1 tblsp fresh coriander, chopped
3 green chillies, deseeded and chopped finely
2 tblsp tomato puree
salt
 
Gluten-free
Low-carb
Low-fat
Egg-free
Nut-free
Sugar-free



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Pre-heat oven to 180º C (375º F, gas mark 5).

Lay the chicken portions in a casserole dish.

Mix remaining ingredients and pour over chicken.

Cover and bake for 1 hour.

Serve hot with boiled rice.










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