Cut the chicken breasts into 2cm pieces. It is quite possible to replace the chard with spinach depending on the season. This recipe is easy to digest, warming and detoxifying so particularly beneficial for Kapha.
Mix the yoghurt with the ground coriander and turmeric, the minced garlic and the grated (or pressed) ginger. Place the chicken in this preparation in a tupperware, then leave to marinate for 2 to 3 hours in the refrigerator
Then fry the ghee in a frying pan, the chicken and the marinade. Add 10 cl of water and simmer for about 10 minutes. Notes