indian chicken with yogurt sauce
This interesting combination of ingredients and flavors really caught my eye. The "heat" of the dish can be adjusted by the type of chili pepper you use. Recipe is from my "Stoneyfield Farm Cookbook".
prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
yield
4 serving(s)
Ingredients
- 2 large onions, sliced into rings
- 4 - carrots, sliced into rounds
- 2 tablespoons butter
- 2 - garlic cloves, crushed
- 1 tablespoon curry powder
- 3 tablespoons reduced-sodium soy sauce (i use tamari)
- 1 tablespoon honey
- 1/2 cup orange juice
- 1/2 cup water
- 1 - fresh green chili pepper, seeded and chopped
- 1/4 cup raisins (optional)
- 1 cup plain yogurt
- 6 - chicken thighs
- - cooked rice
How To Make indian chicken with yogurt sauce
-
Step 1Preheat oven to 350 degrees. Saute the onions and carrots in butter for 2 minutes. Add the garlic and curry powder and cook for 5 minutes more. Add the soy sauce, honey, orange juice, water, chili and optional raisins and simmer 10 minutes. Remove from heat and stir the yogurt into the sauce.
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Step 2Place the chicken thighs in an ungreased 2 1/2 - 3 quart casserole dish. Pour the sauce over the chicken, cover and bake for 45 minutes. Remove the cover and bake for 15 minutes more or until tender. Serve over rice.
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