INGREDIENTS
- 440g skinless chicken, raw
- 100g onion, chopped
- 200g mushroom, chopped
- 2 plain yogurt 0% Yoplait
- 5ml ground ginger
- 5ml paprika
- 20ml curry powder
- 50ml lemon juice
- Finely grated rind of 1 lemon
- 5ml salt
- freshly ground black pepper
- 1 garlic clove, crushed
- Prick the chicken well and place in a shallow baking dish.
- In a mixing bowl, combine the remaining ingredients and mix well.
- Spoon sauce over chicken and refrigerate for 24 hours.
- Place chicken on an oven rack in roasting pan and bake at 150 degrees for 1 – 1 1/2 hours, basting occasionally with the marinade.
- Serve with a fresh green salad or vegetables from the daily allowance.