We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

SPICY CHICKEN CURRY

SITE CARI POULET EPICE 1517
Thighs Stews and braises Oven Internationally inspired
2-4 Portions
15 min Prepping
15 min Cooking
Recipe Easy

Ingredients

On sale
  • 1 tbsp. (15 ml) olive oil
  • 1 onion, quartered
  • 1 red bell pepper, cubed
  • 1 tbsp. (15 ml) chopped ginger
  • 2 cloves garlic, chopped
  • 1 tbsp. (15 ml) honey
  • 1 tsp. (5 ml) turmeric
  • ¼ tsp. (1 ml) ground cardamom
  • ¼ tsp. (1 ml) ground cloves
  • ¼ tsp. (1 ml) ground cinnamon
  • 1½ cups (375 ml) canned Italian tomatoes, thoroughly drained and chopped
  • 1 tsp. (5 ml) Tabasco sauce
  • ⅓ cup (80 ml) plain Greek-style yogurt
  • 2 tbsp. (30 ml) finely chopped fresh coriander
  • ¼ cup (60 ml) toasted slivered almonds
  • Salt and pepper

Directions

Click the steps to erase them.

  1. Heat oil and brown chicken in a large skillet over medium-high (about 3 minutes). Add onion, pepper, ginger, garlic, and spices, then salt and pepper. Continue cooking for a few minutes, stirring often to thoroughly coat chicken with spice mix.
  2. Add tomatoes and Tabasco sauce; blend thoroughly.
  3. Cover and gently simmer for about 10 minutes, stirring occasionally until chicken is thoroughly cooked.
  4. Remove skillet from heat.
  5. When ready to serve, garnish with yogurt and coriander. Serve over rice and top with almonds.