Tandoori chicken with shirataki noodles (konjac noodles)

Ingredients for 1 servings:

• 1 chicken breast fillet(s)
• n. B. water
• 1 onion(s)
• 1 tsp beef broth, instant
• 2 tsp tandoori masala
• 100 g noodles (shirataki or konjac noodles)
• 50 g cheese (Harzer with noble mold)
• 1 slice(s) fresh ginger
• 2 leaves of wild garlic
• 200 g low-fat yogurt (0.1% fat)
• Salt
• chili

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

suitable for Dukan, LowCarb, LowFat, Logi, Montignac

Peel the onion, quarter it, and slice it into thin strips. Sauté it in a non-stick pan with a little water, the stock, and the tandoori masala until translucent. Wash the shirataki noodles in a sieve (untie and chop any noodles if necessary) and add them to the pan with the onions. Add more water if necessary to prevent burning. Simmer for about 5 minutes. Meanwhile, rinse the chicken breast with cold water, pat dry, and cut into strips. Add it to the pan and cook, stirring occasionally. Finely dice the ginger, finely slice the wild garlic, and cut the Harzer cheese into small pieces. Add everything to the pan and stir well until the Harzer cheese has dissolved (careful, it burns easily!). Now turn off the heat and add the yogurt, stir briefly, and let it warm up, but not too long, or the yogurt will curdle. Season to taste with salt and chili and serve. The recipe is suitable for all phases of the Dukan diet; for a vegetable meal, I recommend adding a few quartered cocktail tomatoes.