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Add a photoI have always been fascinated by both South Asian and Thai cuisine, especially as it pertains to cooking chicken and preparing delicious soups. I have cooked Thai tom ka gai (chicken coconut soup) many times before but I've never attempted to prepare Yakhni before. Yakhni is a South Asian dish featuring chicken pieces tenderly cooked with cardamon, cinnamon, yogurt and other zingy condiments. So, one day, I thought of coming up with a recipe that combines the best of both worlds, so to speak. I could not be more pleased with this fusion of a dish. If you like Thai and South Asian cuisine, I have no doubt you will like this concoction!
Ingredientes
- 2 lbs chicken legs and wings
- 1 can (13.5 oz) coconut milk
- 150g low-fat vanilla yogurt
- 4 red Thai chillies, seeded and cut in half lengthwise
- Juice from 2 small lemons
- 4 tbsps Olive oil for frying
- 1 tbsp ground cardamon
- 1 tbsp ground coriander
- 1 tbsp ground cinnamon
- Ground pepper to taste
Direcciones
- Heat Olive oil in a large wok. Brown the chicken pieces in batches and set aside.
- Discard the Olive oil from the wok. Add the coconut milk, yogurt, Thai chillies, cardamon coriander, cinnamon, pepper and lemon juice. Mix well and bring to a quick boil.
- Reduce heat. Add the chicken pieces and let simmer for about 30 minutes.
- Remove from heat and serve warm with a side of steamed broccoli or your favorite vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 4 servings | |
| Calories 557 | |
| Calories from Fat 355 | 64% |
| Total Fat 40.88g | 51% |
| Saturated Fat 23.77g | 95% |
| Trans Fat 0.18g | |
| Cholesterol 138mg | 46% |
| Sodium 169mg | 7% |
| Potassium 694mg | 20% |
| Total Carbs 15.76g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 9.6g | 6% |
| Protein 33.99g | 54% |
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