Ingredients
2 skinless chicken breasts
1/2 pint very low fat natural yoghurt or fromage frais
4 or more cloves of garlic
black pepper to taste
Preparation
Cut the chicken into roughly 1.5 cm cubes. Place in a pan with all the other ingredients and mix thoroughly. Cook over a very low heat (so the yoghurt doens’t separate) for about 1/2 an hour, or until the chicken is cooked through.
Serve with rice, or pasta, or potatoes or whatever.
