Ingredients

The following ingredients have 5 Servings
  • 2 ½ lbs. boneless chicken breast – cubed
  • 5 – 8 garlic cloves – chopped fine
  • 1 sweet onion – sliced thin
  • 3 – 4 vine ripe tomatoes – cubed
  • 1 large jalapeno – grilled and diced with seeds
  • 2 – 3 tbs. fresh ginger root – grated
  • 4 tbs. tomato paste
  • 1 ½ cups – low fat vanilla yogurt
  • 2 tbs. turmeric
  • 2 tsp. ground cumin
  • 2 tsp. curry powder
  • 2 tsp. ground coriander
  • ½ tbs. sea salt
  • 2 tsp. garam masala
  • 1 tsp. sugar
  • ½ tsp. red pepper flakes
  • 2 – 3 tbs. vegetable oil
  • 1 package Blue Elephant Royal Thai Cuisine Yellow Curry Sauce
  • Fresh white rice
  • Fresh Cilantro – for garnish
  • Fresh Basil – for garnish

Instruction

  • Place the jalapeno in a small cast iron frying pan and heat until the jalapeno is evenly charred.
  • Remove from the pan and let the jalapeno cool, then dice with seeds.
  • Combine garlic, ginger, turmeric, garam masala, coriander, ½ tbs. salt and cumin in a bowl.
  • Place the cubed chicken in a large bowl and add the yogurt and toss. Add the spice mixture, chopped garlic, grated ginger and toss again to incorporate and cover all of the chicken evenly.
  • Cover the bowl and refrigerate for 1 or more hours, this may be refrigerated up to overnight.
  • Heat a large cast iron frying pan with a 1 – 2 tbs. of vegetable oil and add the onion, diced tomato, diced jalapeno. Sprinkle this with a 1 tsp. of sugar and ½ tsp. of red pepper flakes and let the onion cook down and the tomatoes soften completely.
  • Heat a large cast iron frying pan with a 1 – 2 tbs. of vegetable oil and place the cubed chicken, few pieces at a time in the pan to cook. Allow a nice golden color to appear on the chicken. Do Not overcrowd the pan.
  • Place the cooked chicken in the pan with the tomato mixture.
  • Prepare the Blue Elephant Royal Thai Cuisine Yellow Curry Sauce as directed and place in the pan with the chicken and tomato mixture.
  • Place the heat on a very gentle heat and partially cover the pan.
  • Let this gently cook for 20 – 25 minutes.
  • Serve with rice and fresh basil and fresh cilantro garnish, alongside fresh naan bread.