Ingredients

The following ingredients have 6 Servings
  • Basmati Rice for 6
  • Chicken pieces
  • 2 Tbsp vegetable oil
  • 1 medium yellow onion (chopped)
  • 2 cloves garlic (chopped)
  • 2 cans (14 oz. ea chopped tomatoes)
  • Salt and freshly ground black pepper
  • 2 Tbsp curry spice - I actually mixed a Tbsp of Medium Yellow Curry with a Tablespoon of Tikka Masala
  • Several tablespoons Greek yogurt (regular yogurt or sour cream (I used sour cream))
  • 1/4 to 1/2 tsp Cayenne pepper or chili powder/flakes or to taste
  • Salt and Pepper to taste
  • Juice of about half a lemon

Instruction

  • Cook the basmati rice first. Remove from heat, fluff and cover when finished to keep warm.
  • Add the oil and the chopped onions to a skillet and sauté, stirring often, until tender and golden brown. Add the chopped garlic and continue to cook for another minute or two until the garlic is tender; stirring often.
  • Stir in the tomatoes, add the spices and the salt and pepper, stir until blended and simmer for 20 minutes.
  • Add the cooked chicken to the pan and continue simmering on low heat for another 10 minutes.
  • Add the yogurt or sour cream to the pan and mix thoroughly; adjust amount to your preference!
  • Taste and adjust seasonings; squeeze in one or two squeezes of lemon juice to brighten the flavors and you're done!
  • Turn off the heat and cover. Allow to sit so the flavors meld a bit. Before serving, gently reheat if necessary and serve over basmati rice.