“The coolness of the yogurt complements the spiciness of this dish nicely.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 small onion, coarsely chopped
  • 2 jalapeno peppers, seeded and coarsely chopped
  • 6 garlic cloves, minced
  • 3 inches piece fresh ginger, peeled and minced
  • 12 teaspoon cinnamon
  • 12 teaspoon cumin
  • 12 teaspoon coriander
  • 12 teaspoon pepper
  • 14 teaspoon salt
  • 3 tablespoons oil
  • 1 medium onion, sliced and separated into rings
  • 2 lbs chicken thighs, cut into 1-inch chunks
  • 1 (14 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) package frozen peas, partially thawed
  • 14 cup raisins, soaked in warm water and drained (regular or golden)
  • 3 -4 cups warm cooked jasmine rice
  • 1 cup Greek yogurt

Directions

  1. Coarsely process the 1st nine ingredients (onion through salt) with 2 Tbsp water in a blender or food processor.
  2. In a 12-inch skillet or sauté pan, saute sliced onion in oil over medium high heat until onion turns golden.
  3. Reduce heat to medium-low, add processed onion-seasonings mixture to pan and saute about 4 minutes, stirring constantly, scraping pan often to prevent from sticking and burning.
  4. Add chicken to pan, tossing to coat thoroughly, then add tomatoes, peas and 1/3 cup water.
  5. Increase heat to medium, cover pan, and let simmer 25 min; uncover and continue to cook until sauce is thickened and chicken is very tender.
  6. Fold in raisins and continue to cook just long enough to heat through.
  7. Spread a bed of rice on each of 4 plates or shallow bowls, pile chicken and sauce over rice, then spoon yogurt over the top.

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