I went to the Bridal Show and one of the caterer’s had a booth set up and were letting passers-by taste the curried chicken and risotto they had made. It was delightful! I found a recipe that I liked and of course had to modify it because I didn’t have the exact ingredients it called for and figured I could make it better 🙂
Ingredients:
- 2 teaspoons red pepper flakes
- 2 teaspoons curry powder (I use mild curry powder)
- 2 teaspoons chili pepper flakes
- 1 teaspoon salt (I use No Salt)
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 3 tablespoons olive oil
- 1 large chopped onion
- 3 cloves garlic, minced
- 6 boneless skinless chicken thighs, cut into 1 inch strips
- 1 (8 ounce) carton plain fat-free yogurt
- 14 oz of canned tomatoes (half a large can) including half of the liquid
- 1 can of sliced carrots (drained and rinsed)
Preparation:
Combine first 8 ingredients. Saute onion & garlic for 5 minutes in olive oil in a large frying pan or dutch oven, stirring frequently (medium to low heat). Stir in spice mixture; cook 5 minutes, stirring frequently. Add chicken; cook 10 minutes, stirring frequently (medium heat).
Combine yogurt, hot sauce, and tomatoes. Add yogurt mixture and carrots
Bring to a boil. Cover, reduce heat and simmer 1 hour, stirring occasionally. Serve over rice and enjoy!