Chicken in Yogurt Curry Sauce with Rice
Main Dishes • European
Description
Chicken in yogurt curry sauce with rice
Ingredients
- Natural Yogurt 5 fl oz
- Chopped Sage Leaves ½ cup
- Onion 2 heads
- Coconut Milk ½ cup
- Garlic 2 cloves
- Orange zest 2 pieces
- Red Curry Powder 2 tablespoons
- Turmeric 1½ teaspoons
- Chili Flakes to taste
- Salt to taste
- Ground Black Pepper to taste
- Marinated cherries 6 pieces
- Chicken Thighs 6 pieces
- Basmati rice 2 cups
- Vegetable Oil 1 tablespoon
- Bay leaf 1 piece
- Thyme 2 sprigs
- Lime 2 pieces
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
In a skillet, sauté 1 onion and 2 cloves of garlic in vegetable oil until soft. Add curry powder and chili, cook for 2 minutes, and remove from heat. Allow the mixture to cool completely. Once cooled, add lime juice and zest, yogurt, coconut milk, parsley, salt, and mix well. Pour half of the marinade into a separate bowl.
Step 3
Cut the chicken into pieces and place it in the skillet with the marinade, ensuring the chicken is well coated. Transfer to a baking tray and bake in the oven for about 35 minutes.
Step 4
Meanwhile, prepare the rice: sauté 1 small onion in vegetable oil until soft. Add 1 teaspoon of turmeric, rice, bay leaf, and thyme. Season with salt and add water. Transfer to a covered baking dish and place in the oven for 30 minutes, alongside the chicken.
Step 5
While the chicken and rice are cooking in the oven, pour the reserved half of the marinade into a small saucepan, add the 6 halved cherry tomatoes, and simmer on low heat for 10 minutes. Taste and season as needed.
Step 6
Serve the chicken with rice and a spoonful of sauce.
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