Curry Yogurt Chicken
 
 
Author:
Ingredients
  • ¼ cup canola oil
  • 2 pounds thin chicken cutlets, cubed
  • whole wheat flour, for dusting
  • 2 tbsp finely chopped fresh ginger
  • 1.5 tbsp curry powder
  • 1 large garlic clove, minced
  • 1 red chili pepper, sliced thin (seeds and ribs removed if you don't want it spicy)
  • 1 large red bell pepper, cored, seeded and cut into large dice
  • 6-7 large vine ripened tomatoes, cut into large chunks
  • ½ cup frozen corn kernels
  • ⅓ cup frozen peas
  • 7 oz container Greek yogurt, plain
  • ½ - ⅔ cup water
  • ⅓ cup chopped cilantro leaves, for garnish
  • salt & pepper
  • basmati rice
Method
  1. In a large, deep skillet heat the oil.   Season the chicken cubes with salt and pepper then dust lightly with flour, coating all sides.  Tap off the excess flour and add chicken to hot oil in batches (don't overload the skillet).  Cook chicken until lightly browned.  Transfer chicken to a plate.
  2. In the same skillet add the ginger, red pepper, chile pepper and garlic and cook, stirring occasionally, until peppers are slightly softened, about 2 minutes.  Add the curry powder and cook for one minute longer.  Add the chopped tomatoes, corn, peas and water.  Bring to a soft boil.  Next add most of the yogurt.  Stir until smooth.
  3. Add the chicken and any juices to the skillet.  Bring to a boil, reduce heat to low, cover and simmer for approximately 20 - 25 minutes stirring occasionally.  Turn off heat, add the remaining yogurt, stir until smooth and sprinkle with cilantro.  Serve over basmati rice.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2011/07/29/curry-yogurt-chicken/