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2 cups basmati rice
For the marinated chicken:
2 lbs chicken breast, fresh or dethawed
¼ cup lemon juice
½ cup greek yogurt
2 tablespoons curry powder
For the sauce:
1 can tomato puré
½ cup greek yogurt or heavy cream
2 garlic cloves
2 tablespoons olive oil + 1 teaspoon
3 tablespoons curry powder
(Optional) 1 tablespoon turmeric
(Optional) 1 tablespoon cumin
(Optional) ½ tablespoon paprika or chili powder (to make it spicy)
½ teaspoon salt
To marinate the chicken:
Cut the chicken into smaller strips about the length of your ring finger.
Mix all the marinade ingredients together (including the chicken) in a bowl with a lid
Cover the bowl and store in the fridge while you work on the sauce.
NOTE: Raw chicken can have salmonella so never eat it. After you have cut the chicken, wash the cutting board, knife, and anything else that came in contact with the chicken thoroughly to avoid cross contamination. Don’t cut anything else with utensils that come in contact with chicken.
For the sauce:
Make basmati rice or other rice according to package instructions.
Cut the onion and garlic into small pieces
In a large saucepan, add the garlic, onion, and olive oil. Turn on high heat and let them sizzle about 1 minute until the onion has darkened in color
Add all the spices you are using and salt, mix well, and let them cook on medium heat for 3 minutes to strengthen the flavor
Add the can of tomato puré. To get the puré that is stuck on the inside/sides of the can, add about ½ can’s worth of water to the can, swish it around, and add that to your saucepan too.
Mix all the ingredients thoroughly
Let the sauce cook on medium-low heat, covered for about 12 minutes, or until it is slightly thickened.
In the meantime, in a frying pan add 1 teaspoon of oil and your marinated chicken (including any marinade stuck in the bowl)
Let the chicken cook for about 5 minutes on either side, stirring and flipping occasionally to avoid sticking. The chicken should be white when you cut into it
Once the chicken is fully cooked, turn off the heat and let it sit until the sauce is ready.
Once the sauce is ready, add the chicken and all the sauce from the chicken to the tomato mixture.
Add the greek yogurt and parsley, if desired.
Turn on medium heat and let cook for 5 more minutes. Stir frequently.
Serve side by side with basmati rice and enjoy!
Storage Indications: You can store the curry and rice in a tupperware and microwave it to reheat.