Rancho-Curry Chicken With Lemon-Mint Yogurt |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
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Delicious and easy chicken recipe Ingredients:
1 lb chicken breast, cubed |
1 cup green chili sauce |
2 -3 tablespoons olive oil |
1/2 red onion, sliced |
1/2 tomato, sliced |
2 -3 garlic cloves, minced |
1 teaspoon curry powder |
1/4 cup water |
1 teaspoon salt |
1 teaspoon fresh coarse ground black pepper |
1 large cucumber (2 if they are small) |
1 cup plain yogurt |
2 -3 sprigs fresh mint, finely chopped |
1 teaspoon fresh-squeezed lemon juice |
1 teaspoon olive oil |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. For chicken: 1. Pat dry chicken with paper towel and season with salt and peper before frying in a large saucepan or wok.
2. 2. Heat oil on medium-high then add chicken. Cook until meat is completely white. Transfer to a plate.
3. 3. Add onions and fry till they are fully translucent, even a little brown. Then add garlic and fry for 2 to 3 minutes. Add a little bit of water if ingredients are sticking to the pan. Transfer chicken back to the saucepan and fry until meat is browned.
4. 4. Add the sauce and cook for 7-8 minutes, or until the gravy is no longer watery. Add tomatoes and curry powder, saute for about 5 more minutes.
5. For Yogurt: 1. Shred cucumber(s) into a bowl.
6. 2. Add rest of ingredients and mix.
7. You can also serve with pita bread or chappatis/roti. I added refried beans and baby carrots as sides for an added kick!
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