Chicken in creamy mustard sauce

Group 1
- 3-4 tbspoons oil
- 1 lb chicken meat, cut into thin strips

Group 2
- ½ cup chicken stock or water
- 1 teaspoon dry mustard
- salt and black pepper to taste

Group 3
- 1/3 cup ricotta cheese, grated
- 1/3 cup plain yoghurt
- 1 tbspoon cornflour (cornstarch)


- 1 tbspoon fresh parsley or coriander, minced, to garnish

- sauté chicken in oil, stirring and tossing, until golden brown
- mix group 2 ingredients and pour over chicken
- cover pot and simmer for a few min, until meat tender
- turn heat off, mix group 3 ingredients and pour over chicken
- stir until sauce thickens and remove from stove

garnish with parsley or coriander
serve with cooked rice of noodles