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ELIZA'S STIR-FRY CHICKEN CURRY




Source of Recipe


Melinda Lee


Recipe Introduction


SERVES ABOUT 4


List of Ingredients




1 1/2 pounds, boneless chicken pieces or chicken “tenders” (about 1” pieces)
3-4 tablespoons, red chile powder (or to taste)
1 (16-24 ounce) container, plain yogurt
1 medium-size onion - diced
2-4 cloves, garlic (or to taste) - minced
2 tablespoons, olive oil - or as needed for sauté and garnish
salt and pepper to taste
3-4 tablespoons, prepared hummus bi tahina*
(*a Middle-Eastern sauce made with garbanzo beans and sesame seed paste)

for serving:
additional hummus bi tahina (AKA: hummus with tahini)
white or brown rice
chilled beer (Eliza says this is an essential accompaniment!)


Recipe



In a mixing bowl, blend the yogurt with the red chile powder and salt and pepper to taste. Toss the chicken pieces into this mixture until the pieces are all well coated. Allow to stand 15-30 minutes (longer marination is okay - if refrigerated, remove from refrigerator 1/2 hour or so before cooking.)

In a skillet, heat the olive oil and sauté the chopped onion over medium-low heat until the pieces begin to soften. Add the minced garlic and continue cooking until the mixture is tender and lightly colored. Add the chicken mixture (with the yogurt) to the skillet. Continue cooking*, stirring occasionally, until the chicken is cooked throughout - about 10-12 minutes, depending on thickness of pieces. [*Note: mixture may alternatively be baked at this point - in a 350 degree oven for about 30-40 minutes.] To finish the dish, add the hummus, a drizzle of olive oil, and salt to taste.

Serve over white or brown rice, with additional hummus alongside - and a bottle or two of beer.