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- 500 GRAM CHICKEN BREAST
- 200 GRAM WHITE OR BROWN BEANS, soaked overnight and
cooked 1 hour (or a can of white or brown beans)
- 2 RED CHILLIES, chopped
- 1 ONION, chopped
- 2 YOGURT CHEESES, sliced
- 2 CLOVES GARLIC, mashed
- 1 TSP CORIANDER POWDER
- 1/2 CUP CHILI SAUCE
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Fry the pork chops 2 minutes on both
sides and put them in an oven dish. Fry the onion, the mushrooms and
garlic in the same pan for 5 minutes; add the cream, apple juice and
thyme and stir well. Pour the sauce over the pork chops. Put in the
oven at 170 degrees for 20 minutes.
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Add 1/2 liter
water and salt to the chicken fillet, bring to the boil, cook 2 minutes,
put off the heat and let the fillets stand in the hot water for half
an hour. Cut the chicken small. Fry the onion for 5 minutes, add chillies
and garlic and fry 3 minutes more. Add the chicken fillet and fry for
10 minutes. Add the beans with a little fluid, the chili sauce and coriander
and simmer for 10 minutes. Just before serving, put the yogurt cheese
on top.
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