Yogurt-Marinated Curried Chicken

Name: Yogurt-Marinated Curried Chicken with Garlic Basmati Rice, Roasted Carrots & Cucumber Cilantro Raita
Yield: 2 servings
Ingredients: 12 oz Carrot; 4 tbsp Sour Cream; 1 tbsp Curry Powder; 4 tbsp Greek Yogurt; 1 clove Garlic; 1 Cucumber; 1 tsp Paprika; 1 tsp Red Pepper Flakes; 10 oz Chicken Cutlets; 1/4 oz Cilantro; 1/2 cup Rice; 5 tsp Olive Oil, tsp; 2 tbsp Olive Oil, tbsp; tsp Black Pepper, tsp; 4 tsp Salt, tsp; 1 tbsp Butter, tbsp

with Garlic Basmati Rice, Roasted Carrots & Cucumber Cilantro Raita

By Recipe0 System

If you’ve never tried marinating your meat in yogurt before, prepare to be amazed. Here, the not-so-secret ingredient is mixed with paprika and curry powder—a total game changer for tenderizing chicken and forming a super-flavorful crust in the pan. Juicy and tender, the cutlets are paired with roasted carrots and garlicky basmati rice, plus a cooling, creamy cucumber and cilantro raita for dolloping over top. Ready to MEAT your match?

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Carrot
4 tbsp Sour Cream
1 tbsp Curry Powder
4 tbsp Greek Yogurt
1 clove Garlic
1 Cucumber
1 tsp Paprika
1 tsp Red Pepper Flakes
10 oz Chicken Cutlets
1/4 oz Cilantro
1/2 cup Rice
5 tsp Olive Oil, tsp
2 tbsp Olive Oil, tbsp
tsp Black Pepper, tsp
4 tsp Salt, tsp
1 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.

In a medium bowl, combine yogurt, paprika, 1 TBSP olive oil, 2 tsp curry powder (you’ll use more later), 1 tsp salt, and pepper. (For 4 servings, use 2 TBSP olive oil, 4 tsp curry powder, and 2 tsp salt.) If you like things spicy, stir in a pinch of chili flakes (save the rest for serving).

Pat chicken* dry with paper towels; add to marinade and turn to coat. Set aside to marinate for 15 minutes.
2

While chicken marinates, trim, peel, and cut carrots crosswise into 1-inchu0002thick pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack until golden brown and tender, 25-30 minutes.
3

Meanwhile, peel and mince garlic.

Heat a drizzle of olive oil in a small pot over medium-high heat. Add garlic and cook until fragrant, 30 seconds.

Stir in rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
4

While rice cooks, trim and grate half the cucumber (whole cucumber for 4 servings) on the largest holes of a box grater. Finely chop cilantro.

In a small bowl, combine sour cream, grated cucumber, half the cilantro, and a pinch of remaining curry powder to taste. Season with salt and pepper.
5

Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat.

Remove chicken from marinade; allow excess to drip off (discard remaining marinade). Add chicken to pan and cook until browned and cooked through, 6-8 minutes per side. TIP: Medium heat is key in preventing the marinade from burning. If chicken begins to brown too quickly, lower heat.
6

Fluff rice with a fork and season with salt and pepper.

Divide rice, carrots, and chicken between plates. Dollop chicken with raita. Sprinkle chicken and carrots with remaining cilantro. If you like extra heat, sprinkle with a pinch of remaining chili flakes to taste. Serve.

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