Minty Chicken Curry Recipe
This minty chicken curry is a fresh and peppy chicken recipe. Cooked together with vegetables and spiced with curry powder, along with mint for flavor, the minty chicken curry has a creamy feel to it with the added yogurt.
Ingredients
| Canola oil | 2 Tablespoon | |
| 3 whole boneless and skinless chicken breasts (about 2 lb.), split in half | ||
| 2 medium size onions, chopped | ||
| 2 Tbsp. each: minced fresh ginger and garlic | ||
| Curry powder | 3 Tablespoon | |
| Ground cumin | 1 Tablespoon | |
| 3 medium size tomatoes, chopped | ||
| 2 c. defatted chicken broth | ||
| 1 lb. new red potatoes, diced in 1/4 inch pieces | ||
| 1 c. nonfat plain yogurt | ||
| Mint | 1/2 Cup (16 tbs), chopped | |
| 6 c. cooked white rice | ||
| Golden Raisins | 1/2 Cup (16 tbs) | |
| Slivered almonds | 1/2 Cup (16 tbs) | |
| 8 fresh mint sprigs for garnish | ||
Directions
Heat oil in large casserole.
Saute chicken over medium heat about 4 minutes on each side, until pale golden on each side.
Remove and set aside.
When cool enough to handle, cut into 1 inch cubes.
Add onions, ginger and garlic to casserole and saute over low heat for 5 minutes.
Sprinkle with curry powder and cumin.
Cook for 1 minute, stirring constantly.
Add tomatoes, chicken and broth; bring to a simmer.
Reduce heat and cook, partially covered, for 30 minutes.
Add potatoes and cook, uncovered, for 30 minutes.
Place yogurt in small bowl and slowly whisk in 1 cup of liquid from curry mixture.
Gradually stir back into curry.
Heat through, but do not boil.
Stir in chopped mint.
Serve over rice in bowls.
Sprinkle with raisins and almonds on top.
If desired, garnish with mint.
Saute chicken over medium heat about 4 minutes on each side, until pale golden on each side.
Remove and set aside.
When cool enough to handle, cut into 1 inch cubes.
Add onions, ginger and garlic to casserole and saute over low heat for 5 minutes.
Sprinkle with curry powder and cumin.
Cook for 1 minute, stirring constantly.
Add tomatoes, chicken and broth; bring to a simmer.
Reduce heat and cook, partially covered, for 30 minutes.
Add potatoes and cook, uncovered, for 30 minutes.
Place yogurt in small bowl and slowly whisk in 1 cup of liquid from curry mixture.
Gradually stir back into curry.
Heat through, but do not boil.
Stir in chopped mint.
Serve over rice in bowls.
Sprinkle with raisins and almonds on top.
If desired, garnish with mint.
Chef
