Every time I make this dish the two of us can’t stop exclaiming how much we love it. I now try to make it once a week, regardless of what season it is or what the temperature is outside. Hot out? Don’t care, still going to make it. We love it that much.
As my husband was quick to point out to me, this dish has just about everything anyone could want in a meal. The chicken and rice help to fill you up, the curry, ginger and chili give it just the right amount of tingle (be sure to de-seed the chili pepper if you don’t want the fire!) and the yogurt gives the sauce just the right amount of velvety goodness. Yet, it’s not too heavy.
Another thing I love about this meal…you can eat it in a bowl sitting in front of the TV. Casual and comforting. And the leftovers – amazing.
Here’s what you will need to serve 4-5 people…
Recipe
1/4 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
1/2 cup frozen corn kernels
1/3 cup frozen peas
7 oz container Greek yogurt, plain
1/2 – 2/3 cup water
1/3 cup chopped cilantro leaves, for garnish
salt & pepper
basmati rice
Method
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.
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.
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 adapted from Food & Wine Magazine
- 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
- 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.
- 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.
- 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.
