Imported from Instagram

Chicken Curry with Rice

Name: Chicken Curry with Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 600 g Chicken, cut into pieces; 125 g Plain unsweetened Greek yogurt (125 g each); Salt (To taste; plus a pinch for the sauté); 2 tsp Curry powder (Approximate amount); 0.5 tsp Turmeric (Approximate amount); 0.5 tsp Cumin (Approximate amount); Black pepper (A pinch; approximate amount); Other spices (To taste; not specified); Lime or lemon (A squeeze of juice); Fresh cilantro (To taste; chopped, plus a little extra for serving, if desired); 1 tbsp Extra-virgin olive oil; 1 Red onion (Chopped); 2 dientes Garlic (Chopped); 200 ml Unsweetened coconut cream for cooking; 3 tbsp Tomato sauce; 2 tbsp Peanut butter (The author recommends the Prozis brand); Water (Add a little only if the sauce is too thick); Rice (To serve; cooked)

Recipe by MAMEN QUIÑONES | nutrición hormonal @mamenquinones88 · Instagram

Imported by Sheila Díaz on SeeMeCook

Tender chicken in a creamy coconut and peanut sauce, seasoned with curry and served with rice. The chicken is first tossed with yogurt, spices, lime, and cilantro for extra flavor and juiciness.

4 servings40 minSouth Asian

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Ingredients

600 g Chicken, cut into pieces
125 g Plain unsweetened Greek yogurt (125 g each)
Salt (To taste; plus a pinch for the sauté)
2 tsp Curry powder (Approximate amount)
0.5 tsp Turmeric (Approximate amount)
0.5 tsp Cumin (Approximate amount)
Black pepper (A pinch; approximate amount)
Other spices (To taste; not specified)
Lime or lemon (A squeeze of juice)
Fresh cilantro (To taste; chopped, plus a little extra for serving, if desired)
1 tbsp Extra-virgin olive oil
1 Red onion (Chopped)
2 dientes Garlic (Chopped)
200 ml Unsweetened coconut cream for cooking
3 tbsp Tomato sauce
2 tbsp Peanut butter (The author recommends the Prozis brand)
Water (Add a little only if the sauce is too thick)
Rice (To serve; cooked)

Steps

1
Put the chicken pieces in a bowl. Add the two yogurts and salt, and mix well to coat the chicken.
2
Add the curry powder, turmeric, cumin, black pepper, and any other spices to taste. Add a squeeze of lime or lemon juice and the chopped fresh cilantro. Stir until all the chicken is coated.
3
Heat the olive oil in a large skillet over medium heat. Add the chicken along with all the yogurt mixture and cook until thoroughly cooked through.
4
Remove the chicken from the skillet and set it aside with its juices.
5
In the same skillet, sauté the chopped red onion and garlic with a pinch of salt until the onion is tender.
6
Add the coconut cream and tomato sauce. Stir and cook for a few minutes over low heat, until the sauce thickens slightly.
7
Add the peanut butter and stir until incorporated into the sauce.
8
Return the chicken and its juices to the skillet and cook everything together for a couple of minutes. If the sauce is too thick, add a little water.
9
Serve the chicken curry with cooked rice. Sprinkle with a little more cilantro, if desired.

Notes

The spice quantities are approximate; the source does not specify which other spices to use. The amount of rice and the method or cooking time for preparing it are not given.