Makes 4 servings
ecc 5g carbs per serving

4 boneless and skinless chicken breasts, cubed
1 inch piece of fresh root ginger, peeled, chopped and crushed
2 garlic cloves, peeled, chopped and crushed
1 tsp chilli powder
2 tbsp fresh coriander, chopped
Juice of a lime
2 fl oz /55 ml olive oil
1 small onion, finely chopped
1 red chilli, de-seeded and finely chopped
1 tsp turmeric
10 fl oz /275ml natural yoghurt

Mix together thoroughly the ginger, garlic, chilli powder, coriander, lime juice, and olive oil and then pour over the chicken and stir well. Leave to marinate for a couple of hours, or overnight in the fridge.

When ready to cook, heat a large shallow pan over a medium heat. Add the marinated chicken and cook for about 8 minutes, stirring occasionally. While the chicken is cooking, fry the onions and chilli together in a small pan until they are soft, approximately 4 minutes, and then add the turmeric. Now add this mixture to the chicken and stir in well. Cook for another two minutes, and then turn the heat right down and add the yoghurt. Mix thoroughly and then allow to simmer for another five minutes.

Demi, I am making this tonight and I don't doubt that this wont be as good as the other recipes of yours I have tried. My question is this......... Do you make a "go with" with this dish? My hubby needs a "go with" . What do you think?

Nanci, I usually stir fry some french beans and baby sweetcorn in butter and garlic to go with this. Spinach is a good accompaniment too - and stir fried zucchini would also be good .

Hope that helps

Thanks Demi, as of late I have been experimenting with Indian dishes. It is hard to know how to replace the rice and naan. I have the chicken marinating right now. it smells good even before I have cooked it.

I wanted to let you know that this turned out wonderful. I sauted some cabbage to go with. It was just spicy enough. I may add another chili pepper next time for some more zip. The lime came shining through. Thanks for the recipe.

Nanci - I'm so pleased you liked it

... and as for the rice and naan - these are mainly accompaniments in an Indian restaurant - they are not such a big part of the meal in an Indian home. Try experimenting with various low carb vegetables, stir frying them in butter and oil (for example) with various spices and herbs

Wow!
Thanks for this, Demi.
This was good timing for me...I'm just gagging on the old induction standbys and have been trying to spice it up.
Last week I went Italian and Moroccan.
This morning, I was going thru Nigella's first book and found a Thai spicy beef salad recipe and now this!
Thanks so much...if you'd like the beef recipe, let me know.
Wendy