Yogurt Coconut Chicken(Digaag Qumbe)
by FASST | Dec 28, 2019 |
PROTEIN | HEALTHY FAT | NON-STARCHY VEGETABLES |
4-SERVINGS
3 medium tomatoes, quartered (about 6 cups)
1 red bell pepper, coarsely chopped
12 jalapeños, seeds removed (optional)
2 onions, chopped
4 tbsp extra virgin olive oil
2 large cloves garlic, minced
1 2 inch piece fresh ginger, peeled and minced
1 tbsp curry powder
1 tbsp ground cumin
1 tsp ground turmeric
½ tsp ground cardamon
salt, to taste
1 cup plain coconut yogurt ( ex. Coyo)
6 fl oz can tomato paste
2 small red potatoes, cut into 3/4 inch cubes
1 carrot, cut into 1/4 inch coins
2 lbs boneless, skinless chicken thighs, cut into 1 inch pieces
14 fl oz can full-fat unsweetened coconut milk
3 tbsp ghee
1 cup cilantro, coarsely chopped, divided
3 small zucchinis, cut using spirializer into noodles
1Blend tomatoes, bell pepper, and jalapeños in a blender or food processor until almost smooth; set aside
2Heat oil in a large pot over medium. Add onion and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Add ginger, cumin, curry powder, turmeric, and cardamom; season generously with salt. Cook, stirring, until very fragrant, about 1 minute.
3Add reserved tomato mixture to pot and stir well to combine. Stir in yogurt and tomato paste, potatoes and carrots, cover pot, and simmer 25-28 minutes, stirring occasionally, until vegetables are nearly tender.
4Add chicken, coconut milk, ghee (if using), and 1 cup cilantro. Stir to combine, then simmer until chicken is tender and sauce thickens, about 20 minutes. Season with salt.
5Divide zoodles among bowls. Spoon chicken, vegetables, and sauce over. Top with cilantro leaves.
Notes
6If you do not have a spiralizer, you can use a vegetable peeler to cut zucchini into long noodle like strands.
Ingredients
3 medium tomatoes, quartered (about 6 cups)
1 red bell pepper, coarsely chopped
12 jalapeños, seeds removed (optional)
2 onions, chopped
4 tbsp extra virgin olive oil
2 large cloves garlic, minced
1 2 inch piece fresh ginger, peeled and minced
1 tbsp curry powder
1 tbsp ground cumin
1 tsp ground turmeric
½ tsp ground cardamon
salt, to taste
1 cup plain coconut yogurt ( ex. Coyo)
6 fl oz can tomato paste
2 small red potatoes, cut into 3/4 inch cubes
1 carrot, cut into 1/4 inch coins
2 lbs boneless, skinless chicken thighs, cut into 1 inch pieces
14 fl oz can full-fat unsweetened coconut milk
3 tbsp ghee
1 cup cilantro, coarsely chopped, divided
3 small zucchinis, cut using spirializer into noodles
Directions
1Blend tomatoes, bell pepper, and jalapeños in a blender or food processor until almost smooth; set aside
2Heat oil in a large pot over medium. Add onion and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Add ginger, cumin, curry powder, turmeric, and cardamom; season generously with salt. Cook, stirring, until very fragrant, about 1 minute.
3Add reserved tomato mixture to pot and stir well to combine. Stir in yogurt and tomato paste, potatoes and carrots, cover pot, and simmer 25-28 minutes, stirring occasionally, until vegetables are nearly tender.
4Add chicken, coconut milk, ghee (if using), and 1 cup cilantro. Stir to combine, then simmer until chicken is tender and sauce thickens, about 20 minutes. Season with salt.
5Divide zoodles among bowls. Spoon chicken, vegetables, and sauce over. Top with cilantro leaves.
Notes
6If you do not have a spiralizer, you can use a vegetable peeler to cut zucchini into long noodle like strands.
Yogurt Coconut Chicken(Digaag Qumbe)
