Page 78 - 2016TOHCookbook

Easy Chicken Curry
Grahl Family | MIAMI, FL
“When we go to restaurants and really enjoy a dish, I try to copy it when we get home! This one came very close to what we ordered and it’s become an easy ‘go- to’ dinner without having to leave the house! It’s also one of those dishes that’s even better the next day...when there’s anything left!” ROBIN GRAHL
INGREDIENTS
Serves 4
3 tablespoons olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
1 to 3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1⁄2 teaspoon grated fresh ginger
Salt
2 boneless skinless chicken breasts, cut into bite-size pieces 1 tablespoon tomato paste
1 cup plain Greek yogurt
3⁄4 cup coconut milk
Juice of 1⁄2 lemon
1⁄2 teaspoon cayenne pepper
Chopped fresh cilantro, for garnish
Steamed basmati rice and naan, for serving
PREPARATION
1. Heat the olive oil in a skillet over medium heat. Add the onion and sauté until lightly browned.
2. Add the garlic, curry powder, cinnamon, paprika, ginger and salt. Cook, stirring constantly, 2 minutes. Add the chicken, tomato paste, yogurt and coconut milk.
3. Raise the heat to medium-high and bring to a boil. Turn heat to low and simmer for 20 to 25 minutes. Stir in the lemon juice and cayenne pepper. Simmer for 5 minutes more.
4. Sprinkle with cilantro. Serve over basmati rice and naan alongside.
PAGE 68 | UMASS DINING