Tandoori Chicken with Shirataki Nudes (konjac Noodles)
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 chicken breast fillet (s)
- water
- 1 onion (s)
- 1 teaspoon beef broth, instant
- 2 teaspoons tandoori masala
- 100 g noodles (Shirataki or Konjac noodles)
- 50 g cheese (Harzer with noble mold)
- 1 slice (s) ginger, fresh
- 2 wild garlic leaves
- 200 g skimmed yourt (0.1% fat)
- salt
- chili
Print Recipe
Pin Recipe Instructions
- Peel and quarter the onion and cut into fine strips. Steam in a non-stick pan with a little water, the stock and the tandoori masala until glassy.
- Wash the Shirataki noodles in a sieve (if necessary untangle and chop) and add to the onions in the pan. If necessary, add more water so that nothing burns. Let simmer for about 5 minutes.
- Meanwhile, rinse the chicken breast with cold water, pat dry and cut into strips. Also add to the pan and cook, stirring occasionally.
- Finely dice the ginger, cut the wild garlic into fine strips and also cut the Harz cheese into small pieces. Put everything in the pan and stir well until the Harz cheese has dissolved (be careful, it burns quickly!).
- Now turn off the stove and add the yoghurt, stir briefly and let it warm up, but not too long, otherwise the yoghurt will flocculate. Season to taste with salt and chilli to taste and serve.
- The recipe is suitable for all phases of the Dukan diet, for a vegetable meal I recommend adding a few quartered cocktail tomatoes.
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