Chicken in Orange and Black Pepper Sauce

A low-fat version of a favourite Indian dish, this is very creamy.

Serves: 4

Ingredients:

225 g low fat fromage frais or ricotta cheese
50 ml natural (plain) low fat yogurt
120 ml orange juice
1½ tsp grated fresh root ginger
1 tsp crushed garlic
1 tsp ground black pepper
1 tsp salt
1 tsp ground coriander
1 small chicken, about 675 g, skinned and cut into 8 pieces
1 tbsp oil
1 bay leaf
1 large onion, chopped
1 tbsp fresh mint leaves
1 fresh green chilli, seeded and chopped

Method:
1. In a small mixing bowl whisk the fromage frais or ricotta with the yogurt, orange juice, ginger, garlic, pepper salt and coriander.

2. Pour this over the chicken, cover, and set aside for 5 hours.

3. Heat the oil with the bay leaf in a wok or heavy frying pan and fry the chopped onion until soft.

4. Pour in the chicken mixture and stir-fry for 3-5 minutes over a medium heat. Lower the heat, cover and cook for 7-10 minutes, adding a little water if the sauce is to thick. Add the fresh mint and chilli and serve.