As you get to know my blog and of course me you'll realise firstly that I am a huge fan of yoghurt, I use it in many of my soups  , sauces , as a marinade and so much more.

The culture found in yoghurt is super important for our intestines and gut , it promotes healthy bowels and gives you a firstline defence against unwanted bacteria.

I am Lactose intolerant you may say! Well it's easy look in your local supermarket for 'LACTOSE FREE' milk and yoghurt , these contain an enzyme called LACTASE which destroys the LACTOSE in your dairy and leaves only goodness behind.
** just to let you know that these products will taste slightly sweeter , but no sugar will have been added.

Most of the dishes I prepare are made with Lactose free dairy.

My favourites:

Preparing & Cooking time -1hr , plus the overnight marinating

Serves: 4

8 chicken breasts ( no skin or bone)
300ml Plain yoghurt
3 Tbsp Thai Green Curry Paste
1 Tsp garlic paste
1 pinch salt
2 Tbsp rice vinegar/ red wine vinegar
Juice of 2 lemons
1 Tbsp Oyster sauce
1 Tsp chopped mint
1 Tsp chopped basil
50 ml avocado/ olive

- cut the raw chicken breasts into chunky cubes, place in a glass bowl and set aside
- in another glass bowl mix together all the other ingredients
- pour the mixture of the chicken cubes and coat all the cubes evenly
- cover with cling wrap and leave in the fridge overnight or a minimum of 2 hrs

The following day ...
- In a saucepan put a little avocado oil and put the stove on full heat and when hot add the chicken including all it's marinade and juices , turn down the heat and cook for 15-20 mins whilst the sauce reduces.
Do not over cook!

- serve immediately on either rice , or cauli rice , it is also great with stir-fried veg

Cooks notes -
** you can also skewer the raw chicken cubes and grill for fabulous chicken kebabs

This is such a quick and tasty recipe for summer , your chicken will be super tender and your family will wonder how you got it right?

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