Indian Chicken With Yogurt Sauce |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I ran across this dish in my Stonyfield Farm Cookbook - it has such an interesting combination of ingredients that I thought I would post it. It says that the recipe is highly rated by everyone who tries it. It also adds that the hotness of the dish can be adjusted by the type of chili pepper you use. Ingredients:
2 large onions, sliced in rings |
4 carrots, sliced in rounds |
2 tablespoons butter |
2 garlic cloves, crushed |
1 tablespoon curry powder |
3 tablespoons soy sauce |
1 tablespoon honey |
1/2 cup orange juice |
1/2 cup water |
1 fresh green chili pepper, seeded and chopped |
1/4 cup raisins (optional) |
1 cup plain yogurt |
6 chicken thighs |
cooked rice |
Directions:
1. Preheat oven to 350 degrees. Saute the onions and carrots in butter for 2 minutes. Add the garlic and curry powder and cook for 5 minutes more. Add the soy sauce, honey, orange juice, water, chili and optional raisins and simmer 10 minutes. Remove from heat and stir the yogurt into the sauce.
2. Place the chicken thighs in an ungreased 2 1/2 - 3 quart casserole dish. Pour the sauce over the chicken, cover and bake for 45 minutes. Remove the cover and bake for 15 minutes more or until tender. Serve over rice.
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