Rancho-curry Chicken With Lemon-mint Yogurt

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 lb chicken breast, cubed
• 1 cup green chili sauce
• 2 -3 tablespoons olive oil
• 1/2 red onion, sliced
• 1/2 tomato, sliced
• 2 -3 garlic cloves, minced
• 1 teaspoon curry powder
• 1/4 cup water
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 1 large cucumber (2 if they are small)
• 1 cup plain yogurt
• 2 -3 sprigs fresh mint, finely chopped
• 1 teaspoon fresh-squeezed lemon juice
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Recipe

• 1 for chicken: 1. pat dry chicken with paper towel and season with salt and peper before frying in a large saucepan or wok.
• 2 2. heat oil on medium-high then add chicken. cook until meat is completely . transfer to a plate.
• 3 3. add onions and fry till they are fully translucent, even a little brown. then add garlic and fry for 2 to 3 minutes. add a little bit of water if ingredients are sticking to the pan. transfer chicken back to the saucepan and fry until meat is browned.
• 4 4. add the sauce and cook for 7-8 minutes, or until the gravy is no longer watery. add tomatoes and curry powder, saute for about 5 more minutes.
• 5 for yogurt: 1. shred cucumber(s) into a bowl.
• 6 2. add rest of ingredients and mix.
• 7 you can also serve with pita bread or chappatis/roti. i added refried beans and baby carrots as sides for an added kick!