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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a great dish to introduce someone to Indian food – both cooking and eating. This is very flavorful and easy to make. I have had rave reviews of this by a couple who are very accustomed to Indian food as well as by people who I didn’t tell it was Indian. Read more . Ingredients:
2 tablespoons olive oil or butter |
2 large onions, sliced |
4 carrots, sliced in coins |
2 cloves garlic, crushed |
1/2 piece of ginger, chopped |
1 tablespoon curry powder |
3 tablespoons soy sauce or light/thin soy sauce(lower sodium) |
1 tablespoon honey |
1/2 cup orange juice |
1/2 cup water |
1 fresh jalapeno seeded, chopped |
1/4 cup raisins (optional) |
1 cup plain yogurt |
6 chicken breast halves or thighs |
Directions:
1. Preheat oven to 350 F.
2. Heat the oil in a large skillet over medium-high heat until the oil shimmers, but not smokes
3. Sauté the curry powder, onions and carrots for 4 minutes
4. Add garlic and. Ginger, Cook for 5 minutes more
5. Add the soy sauce, honey, orange juice, water, jalapeno, and raisins. Simmer for 10 minutes.
6. Remove from heat and stir in yogurt.
7. Coat a 2-1/2 to 3 quart casserole dish with non-stick spray. Arrange the chicken into the dish. Pour the sauce over the chicken, cover and bake for 45 minutes.
8. Remove the cover and bake 15 more minutes or until chicken is tender.
9. Serve over basmati rice or couscous. *note from Ray - I like to serve this with a cucumber raijta, and a sweet-savory chutney on top of the raijta (tamarind-date chutney works well) Also, hold off tweaking this until you've tried it once!
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