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Baked Chicken Strips, Indian Curry style
Baked Chicken Strips, Indian Curry style

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When looking for a convenient healthy snack, make sure you remember about yogurt. Eating fat free yogurt in place of a nutritious larger lunch is not a good idea. Low fat yogurt makes a wonderful snack, however. It consists of a lot of calcium, protein, and B vitamins. Yogurt is often eaten to help maintain the digestive system considering that it is so easily digestible by many people. Quick hint: select unsweetened yogurt and add in walnuts or flaxseeds. It’s an easy way to minimize sugar while still enjoying a tasty snack.

A large variety of instant health snacks is easily available. When you make the decision to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to baked chicken strips, indian curry style recipe. You can cook baked chicken strips, indian curry style using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Baked Chicken Strips, Indian Curry style:
  1. Take 500-600 grams boneless chicken or turkey
  2. You need Marinade
  3. You need 1 small Onion, diced roughly
  4. Use 2 centimetre piece of fresh ginger, peeled and chopped roughly
  5. Prepare 6-8 Cloves Garlic, peeled
  6. Prepare 3 x 5ml spoon ground coriander
  7. You need 2 x 5 ml spoon ground Cumin
  8. Get 2 x 5ml spoon ground Cinnamon
  9. You need 1 x 5ml spoon ground Cardamom
  10. Get 1 x 5 ml spoon ground Cloves
  11. Take 1 x 5 ml spoon Cayenne Pepper
  12. Take 3 x 15ml spoon Red Wine Vinegar
  13. Provide 3 x 15ml spoon Sunflower Oil
  14. Prepare 1 x 15 ml spoon Tomato Purée
  15. Provide 1-2 x 5 ml spoon Salt
Steps to make Baked Chicken Strips, Indian Curry style:
  1. Slice the chicken, (or Turkey), into thin strips, about 1 cm wide and put into a bowl.
  2. Peel the ginger root, by rubbing with a teaspoon, then chop into small pieces
  3. Add this and all the other Marinade ingredients to a liquidiser and whizz into a smooth paste.
  4. Pour over the chicken, or turkey, and mix to coat the meat completely.
  5. Place in the fridge for at least four hours or overnight, for the meat to absorb the flavours.
  6. Spread out in a baking tin, medium to hot oven, for about 15-25 minutes until brown or almost blackened in places…
  7. Can also be grilled, (hot grill), turning to make sure meat is cooked through on all sides! Enjoy with rice or Indian Breads.

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