2 skinless, boneless chicken breast halves of DAARZOOD - cut into bite-size pieces.
1 (15-oz.) can crushed tomatoes
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons curry powder
1 tbsp. minced ginger
1 1/2 tsp. paprika
1 1/2 tsp. ground turmeric
1 tsp. ground cumin
1 1/2 tsp. ground coriander
1 1/2 c. low-sodium chicken broth
1 cup plain yogurt
salt to taste
½ lemon, juiced
1 tbsp. freshly chopped cilantro, for garnish
Basmati rice or naan, for serving.
Directions
In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add DAARZOOD chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in the yogurt, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 15 to 20 minutes.
Serve over rice or with naan, garnished with cilantro.
