Bold in flavors, but not in calories, this chicken curry with ginger and yogurt is reason 1,000,000 I’m totally in love with Andie Mitchell’s cookbook, Eating in the Middle: A Mostly Wholesome Cookbook. Andie’s brand new cookbook is all about balance, mostly wholesome and healthy recipes with a few decadent and indulgent recipes, all recipes incredibly delicious and creative (and I’m giving one lucky reader a copy of the cookbook.)
Sometimes in life, it feels as if someones has written a story that feels as if it is jumping off the page and is meant to be seen at a specific time. That recently happened to me when I read Andie’s beautiful new cookbook. In her debut cookbook, Andie talks about her philosophy of finding balance and her lifestyle of eating/maintaining a healthy lifestyle (after losing an astounding 135 pound in 2005).
Lately, I’ve really been feeling a little off course when it comes balance and making good food choices. I started the year off strong. I was ready to be more thoughtful when it came to food, I was meal prepping and making dishes like slow cooker beef and sweet potato stew and chicken stir fry soba noodle bowls, and it felt great. Then as things got crazy busy with work and more work, my planning tapered off, and I began feeling guilty about what I was eating and what I was all ‘not’ doing. It’s not a good thing to feel like that, so when I read Andie’s words about “no food being off the table” and about finding a happy balance, it really resonated with me.
“Eating in the Middle is all about balance–finding the middle ground between being healthy and feeling happy; between eating mostly wholesomely and little indulgently.” Do you see what I mean about those being powerful words? It truly makes me want to embrace finding a better balance in my life!
Andie is a truly inspiring woman, when I read her memoir It Was Me All Along, I finished it in a day and cried big crocodile tears, it was so beautifully written. And now her cookbook, Eating in the Middle is out today, and it’s equally as amazing. The words jump off the page, the stories are moving, and the recipes are insanely delicious. As I’m sure you’ve picked up on by now, Andie is just one amazing chica, and I cannot wait to meet her in person in late April (I hope she doesn’t mind me totally fan girling her!) I had so many issues picking which recipe I wanted to share, I mean, beef puttanesca with garlic bread? Yes! Lemon-herb fish with crispy oven fries? again, YES! Turkey burgers with apple caramelized onion and goat cheese? Making that tomorrow! Every recipe in the cookbook sounds sooooo good! I decided on the chicken curry with ginger and yogurt because I had been craving Indian food, and this lightened up recipe really jumped off the page at me.
This chicken curry with ginger and yogurt is incredible, it uses yogurt instead of some other calorie dense ingredients, and is super flavorful. Something else that is worth noting about this dish, is that after I made it and my husband and I were eating it, he mentioned how impressed he was that our whole house didn’t smell like curry! You see, we live in a small house, and in the past whenever I made curry the whole house would smell for the rest of the week. Not with this dish, which I can tell you I will definitely be making again! It has these amazing flavors and is honestly my new favorite curry recipe! The chicken marinades and is then cooked to perfection and is topped with a delicious tomato curry yogurt sauce. It’s perfect for dipping some naan in, or for serving over rice.
Does this chicken curry with ginger & yogurt freeze well?
- Yes! Once you cook the chicken curry with ginger a& yogurt you can freeze for up to 2 months!
I’m such a fan of the cookbook, that I’m giving away a copy to one lucky reader! To enter leave me a comment telling me why you would want to read Andie’s cookbook! Winner will be randomly chosen in two weeks.
Other recipes you might enjoy:
- 5 Ingredient Instant Pot Chicken Alfredo
- Quick and Easy Chicken Tacos with Pineapple Salsa
- Arugula Salad with Roasted Chicken and Potatoes
Chicken Curry with Ginger & Yogurt from Andie Mitchell's cookbook (and a giveaway!)
- 1/2 cup plain whole-milk yogurt
- 3 garlic cloves minced
- 2 tablespoons finely chopped fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 1/2 pounds boneless skinless chicken thighs
- 4 teaspoons extra-virgin olive oil
- 1/2 cup finely chopped onion
- 2 garlic cloves minced
- 1 tablespoon finely chopped fresh ginger
- 1 jalapeno peppers ribs and seeds removed, finely chopped
- 1 teaspoon cumin
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 15- ounce can tomato sauce
- 1/2 teaspoon salt
- 1/2 cup whole-milk yogurt
- 1/4 cup packed finely chopped fresh cilantro
- For the marinade, in a small bowl, combine the yogurt, garlic, ginger, cumin, coriander, cayenne, and salt. Put the chicken in a gallon-size resealable plastic bag, add the marinade, seal the bag, and gently shake to coat the chicken well. Refrigerate for at least 2 hours and up to 24 hours.
- For the curry, remove the chicken thighs from the marinade, discard the remainder of the marinade, and pat each thigh dry with paper towels.
- In a nonstick skillet set over medium-high heat, heat 2 teaspoons of the oil. Add the chicken thighs and cook, undisturbed, until browned on one side, 4-6 minutes. Flip the thighs and cook until cooked through, 4 to 5 more minutes. Transfer the thighs to a plate and tent with aluminum foil to keep warm.
- In the same skillet set over medium heat, heat the remaining 2 teaspoons of the oil. Add the onion and cook, stirring frequently, until lightly golden and beginning to soften, about 4 minutes
- Add the garlic, ginger, jalapeno, cumin, curry powder, and coriander and cook, stirring constantly, until it becomes a thick, fragrant paste, about 2 minutes.
- Add the tomato sauce and salt and cook until the mixture comes to a simmer. Stir in the yogurt and cilantro and cook, stirring frequently, until the yogurt is warm, about 3 minutes.
- Return the chicken thighs to the pan, turn them to coat them in the sauce, and cook until hot, 5 minutes. Serve hot..
Recipe shared with permission from the cookbook Eating in the Middle: A Mostly Wholesome Cookbook by Andie Mitchell.
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