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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The coolness of the yogurt complements the spiciness of this dish nicely. Ingredients:
1 small onion, coarsely chopped |
2 jalapeno peppers, seeded and coarsely chopped |
6 garlic cloves, minced |
3 inches piece fresh ginger, peeled and minced |
1/2 teaspoon cinnamon |
1/2 teaspoon cumin |
1/2 teaspoon coriander |
1/2 teaspoon pepper |
1/4 teaspoon salt |
3 tablespoons oil |
1 medium onion, sliced and separated into rings |
2 lbs chicken thighs, cut into 1-inch chunks |
1 (14 ounce) can diced tomatoes, undrained |
1 (10 ounce) package frozen peas, partially thawed |
1/4 cup raisins, soaked in warm water and drained (regular or golden) |
3 -4 cups warm cooked jasmine rice |
1 cup greek yogurt |
Directions:
1. Coarsely process the 1st nine ingredients (onion through salt) with 2 Tbsp water in a blender or food processor.
2. In a 12-inch skillet or sauté pan, saute sliced onion in oil over medium high heat until onion turns golden.
3. Reduce heat to medium-low, add processed onion-seasonings mixture to pan and saute about 4 minutes, stirring constantly, scraping pan often to prevent from sticking and burning.
4. Add chicken to pan, tossing to coat thoroughly, then add tomatoes, peas and 1/3 cup water.
5. Increase heat to medium, cover pan, and let simmer 25 min; uncover and continue to cook until sauce is thickened and chicken is very tender.
6. Fold in raisins and continue to cook just long enough to heat through.
7. Spread a bed of rice on each of 4 plates or shallow bowls, pile chicken and sauce over rice, then spoon yogurt over the top.
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