5 - 11 September 2002
Issue No. 602
Living		 Current issue
Previous issue
Site map
Published in Cairo by AL-AHRAM established in 1875 Recommend this page

Chicken Raita

By Moushira Abdel-Malek

Ingredients:

4 chicken breast fillets (diced)
1 cup trimmed and chopped spring onions
1 green bell pepper (thinly sliced)
1 clove garlic (crushed)
200 gms natural yoghurt
1 tsp. cornflower
1 tbsp. each: chopped fresh mint leaves, fresh dill, corn oil
30 gms butter
Salt + pepper

Method:

Heat butter and oil in a large frying pan. Sauté the chicken until browned and almost cooked (about 5 minutes). Add the onions. Sauté for 2 or 3 minutes. Add the bell pepper, garlic and seasonings. Stir them in and sauté for a further 5 minutes. Blend the yoghurt with the cornflower. 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.

© Copyright Al-Ahram Weekly. All rights reserved

Send a letter to the Editor Recommend this page

Issue 602 Front Page
Egypt | Focus | Region | International | Economy | Opinion | Letters
Culture | Features | Living | Heritage | Travel | Sports | Profile | People | Time Out | Chronicles | Cartoons | Crossword


Search for words and exact phrases (as quotes strings),
Use boolean operators (AND, OR, NEAR, AND NOT) for advanced queries
ARCHIVES
Letter from the Editor
Editorial Board
Subscription
Advertise! 		WEEKLY ONLINE: www.ahram.org.eg/weekly
Updated every Saturday at 11.00 GMT, 2pm local time
weeklyweb@ahram.org.eg 		AL-AHRAM
Al-Ahram Organisation