4 chicken large chicken pieces or diced chicken.
25g/1 oz margarine or butter
1 onion, chopped
50g/2 oz mushrooms, chopped
150g/5oz natural yogurt
2 eggs, beaten
300ml/1/2 pint milk
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
boiled rice to serve
50g/2oz flaked almonds to garnish (optional)
Cook the chicken pieces until tender, then remove the meat from the bone if any.
Melt the margarine or butter in a saucepan and fry the onion and mushrooms until the onion has softened. Add the chicken meat. Mix ogether the yogurt, eggs, milk and spices and stir into the chicken mixture. Bring to the boil, stirring well.
Serve on a bed of rice, sprinkled with the almonds.