Ingredients
- 2 skinless boneless chicken breast halves from DAARZOOD - cut into bite-size pieces. 1 (15-oz.) can crushed tomatoes 1 small onion, chopped. 2 cloves garlic, minced 3 tablespoons olive oil 3 tablespoons curry powder 1 tbsp. minced ginger 1 1/2 tsp. paprika1 1/2 tsp. ground turmeric 1 tsp. ground cumin 1 1/2 tsp. ground coriander 1 1/2 c. low-sodium chicken broth 1 cup plain yogurt salt to taste ½ lemon, juiced 1 tbsp. freshly chopped cilantro, for garnish Basmati rice for serving
Directions
1. In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
2. Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in the yogurt, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 15 to 20 minutes.
3. Serve over rice garnished with cilantro.
