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Categories:
chicken Greek yogurt coconut milk ground cumin ground turmeric ground cinnamon chili powder ground black pepper salt garlic onion green bell pepper Basmati rice
Viewed: 70 - Published at: 8 years agoIngredients
- 1- 1/2 pound Boneless, Skinless Chicken Thighs
- 8 ounces, fluid Plain Greek Yogurt
- 1/4 cups Coconut Milk
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground Cinnamon Or Pumpkin Pie Spice
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Black Pepper
- 1/2 teaspoons Salt
- 2 cloves Chopped Garlic
- 1 whole Onion, Chopped
- 1 whole Eggplant, Chopped
- 1 whole Green Bell Pepper, Chopped
- 1 package Basmati Rice, Prepared
Method
- Rinse the chicken in cold water and pat dry with paper towels.
- In a non-reactive dish, combine Greek yogurt, coconut milk, half of the chopped garlic and half of the spices.
- Stir to combine.
- Add the chicken pieces, cover with plastic wrap and refrigerate.
- Marinate for at least 30 minutes, or up to three hours.
- Turn the chicken at least once.
- In a large saute pan, add olive oil, onions and peppers.
- Cook until translucent.
- Add eggplant and remaining garlic, and continue cooking until the eggplant is soft throughout.
- Season with remaining salt and pepper, cumin, pumpkin pie spice, and turmeric to taste.
- Set vegetables aside.
- In the same pan, add more olive oil and chicken pieces on medium heat.
- Cook until done, turning once.
- Shred the chicken into bite-sized pieces.
- Serve over basmati rice with the vegetables.
