Papaya yogurt chicken

1509719_10202899497761293_2284677602583480225_nThanks to the HK papaya that I bought, which wouldn’t really ripe but somehow ripe (LOL!) – i have to use the whole papaya to cook chicken (too late to use it to boil dessert). I modified from foodnetwork.ca

Ingredients used:
1 whole papaya, blended
1/2 chicken, cut
1 onion, chopped
Olive oil
1 tsp fenugreek seeds
1 tsp coriander powder
1 small bowl chicken/vege stock
Dash of pepper
5 tbsp Fresh farm natural yogurt

Steps:
1. Marinate the chicken with papaya (overnight).
2. Remove chicken from fridge for 30 minutes or so before cooking.
3. Stir fry onions in olive oil.
4. Add fenugreek seed and coriander powder (you can add parsley if you have). Stir fry until fragrant.
5. Pour in the marinated chicken, pepper and the bowl of stock. Mix well.
6. Let it stew for 30-40 minutes. Stir the chicken from time to time.
7. Add the yogurt and let it stew for another 5 minutes.
8. Cool down before serving.

Be assured that there’s no papaya taste – Just taste like a normal stew chicken with soy sauce. LOL!

Looking at the ingredients, not sure if this dish could help boost breastmilk – fenugreek + papaya? LOL!

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