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Chicken Curry with Ginger & Yogurt from Andie Mitchell's cookbook (and a giveaway!)

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.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Inactive Time: 2 hours 5 minutes
Total Time: 2 hours 35 minutes
Servings: 4

Ingredients

  • Marinade
  • 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
  • Curry
  • 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

Instructions

  • 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..

Nutrition

Serving: 1g | Calories: 654kcal | Carbohydrates: 25g | Protein: 57g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 28g | Cholesterol: 243mg | Sodium: 2679mg | Fiber: 4g | Sugar: 13g