Maharajah Curried Chicken with Sweet Potatoes and Carrots served over Jasmine Rice with a dollop of Greek Yogurt, Peanuts and Fresh Cilantro.
Now that's a mouthful...and I'm so looking forward to it.
My house smells divine. The Maharajah Curry is similar to a typical yellow curry, but it has an incredible smokiness and heat. Just like Penzeys promised, it is "just plain beautiful." The color is a deep orange...it will look gorgeous over the rice and garnished with yogurt, peanuts and cilantro.
I omitted the yellow potatoes.
glad I did--
the sweet potato balanced the spicy perfectly.
seems to be the magic number.
chicken not pictured.
( i vow now to never photograph raw chicken.)
the star of the show.
ginger. heart you.
adding color and sweetness.
more color and texture.
almost too pretty to eat.
A very nice Valentine's dinner---even though we ate standing up--it was that good--no time to make space at the table with all the Valentine's loot. Can't wait for left-overs (in a few hours).
Yes, we ate at 4:30. Blue-hairs have nothin' on us!
Maharajah Curried Chicken
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 tablespoons Maharajah curry powder, divided
- 1 teaspoon ground cinnamon
- 1 tablespoon grated fresh ginger root
- salt and pepper, to taste
- 3 skinless, boneless chicken breast halves - cut into bite-size pieces
- 4 tablespoons tomato paste
- 2 cans light Coconut Milk
- 1 sweet potato, rough chop
- 1 cup carrots, sliced
- ½ lemon, juiced
- 1 cup plain yogurt
- Fresh cilantro
Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned. Stir in garlic, 2 tablespoons curry powder, cinnamon, and ginger. Continue stirring for 2 minutes. Add chicken pieces and sauté until chicken is cooked. Make sure to scrape the bottom of the pot to get all the good curry bits incorporated. Once chicken is cooked through, add chopped sweet potato and carrot. Sauté for 3-5 minutes, stirring often. Add tomato paste, coconut milk and remaining 2 tablespoon of curry. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Add salt and pepper to taste.
Stir in lemon juice, and cook for 5 minutes longer.
Serve on a bed of Jasmine rice with Greek yogurt, peanuts and cilantro.