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This delicious Indian dish makes a great weekend dish that can be prepared early in the day and cooked quickly to serve. High in protein and Low GL based, you can swap out the vegetables for your own favourites. I love to add some toasted pumpkin seeds at the end on top to give the finished dish a crunch but feel free to finish with some chopped coriander instead.


2 skinless chicken breasts, chopped into bite-sized chunks

85g natural yoghurt

Handful flaked almonds

½ tbsp lemon juice

2 garlic cloves, crushed

½ tsp grated fresh ginger root

½ tsp ground cumin

½ tsp ground coriander

¼ tsp ground turmeric

Pinch of cayenne pepper


1. Place the chicken pieces in a shallow casserole dish then mix together the rest of the ingredients and spread over the chicken.

2. Cover the dish and place it in the fridge to marinate for at least an hour (or overnight).

3. Bake the chicken in the marinade at 200ºC for 30-35 mins until the meat is cooked thoroughly. Do not turn.

4. Serve with cauliflower rice, cooked quinoa or brown basmati rice.


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