Eating in the Middle- Part 4- Chicken Curry

Andie Mitchell creates a delicious curry without wasting all of the calories that it usually takes to make it. This not only tastes delicious, but makes your house smell extraordinary for a couple of days.  This recipe is quick, easy, and delicious.

Andie Mitchell creates a delicious curry without wasting all of the calories that it usually takes to make it.

This not only tastes delicious, but makes your house smell extraordinary for a couple of days.  This recipe is quick, easy, and delicious.

This week is not going by quickly or well at all.

But thank god, it is Wednesday!

I’ve been busy making lots of food and taking lots of photographs so that I have lots of content for you guys next month when we go to the UK!

Including one of my favorites, sausage rolls.  Which, to me, is the perfect way to start off my UK vacation.

Gareth worked late last night, which means that I didn’t get much done, but that’s all good, because I got some quality time with my little man!

Why are you taking ANOTHER picture of me mom?

Why are you taking ANOTHER picture of me mom?

He may be grumps, but at least that means that I get more cuddles.

We are on part 4 of Eating in the Middle by Andie Mitchell.

Chicken Curry with Ginger and Yogurt by Andie Mitchell

Chicken Curry with Ginger and Yogurt by Andie Mitchell

I have to say that this recipe was my favorite to eat and make, next time I might use chicken breasts though, because I’m just partial to breasts and not thighs.

I have also never made curry, which is really weird for me to say because it is one of my favorite foods.  When I lived in Fremont, I lived off of curry.

Curries really pack a flavor punch- Andie Mitchell

Chicken Curry with Ginger & Yogurt

Ingredients

Marinade

  • 1/2 cup plain whole-milk yogurt
  • 3 garlic cloves, minced
  • 2 tablespoons finely chopped fresh ginger
  • 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 white onion
  • 3 garlic cloves, minced
  • 1 tablespoon finely chopped fresh ginger
  • 1 jalapeño pepper, ribs and seeds removed, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons curry powder
  • 1 15 ounce can tomato sauce
  • 1/2 teaspoon salt
  • 1/2 cup whole-milk yogurt
  • 1/4 cup packed finely chopped fresh cilantro

Directions

  1. 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.
  2. For the curry, remove the chicken thighs from the marinade, discard the remainder of the marinade, and pat each thigh dry with paper towels.
  3. In a 12- inch 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 to 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.
  4. 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.
  5. Add the garlic, ginger, jalapeño, cumin, curry powder, and coriander, and cook stirring constantly, until it becomes a thick, fragrant paste, about 2 minutes.
  6. 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.
  7. Return the chicken thighs to the pan, turn them to coat them in the sauce, and cook until hot, 5 minutes. Serve hot!

What do you think my next cookbook should be?

What’s your favorite cookbook?

Oh!  I almost forgot! We should celebrate because I reached 1000 Instagram followers!

Keep the follows coming.

Also follow and chat with me on Twitter and Snapchat! 👻 whatzername

Friday I will share with you my favorite cheap wines, it should be a fun, if not slightly intoxicating AfterDark!

 

#MomNoms