Chicken in yoghurt sauce with curry, with a side dish of rice
6 servings
45 minutes
Chicken in yogurt curry sauce with rice garnish is a dish that combines Eastern spice notes and the tenderness of dairy products. The yogurt marinade with lime and coconut milk makes the meat incredibly tender and juicy, while curry adds a rich aroma. Basmati rice cooked with turmeric, thyme, and bay leaves harmoniously complements the main dish, creating a bright and rich flavor. Inspired by European cuisine with elements of Indian traditions, this dish is perfect for a cozy family dinner or festive table. With its balanced composition, it not only delights the taste but also benefits the body. A spoonful of aromatic cherry tomato sauce completes the composition, adding freshness and a light tang.
1
Preheat the oven to 180 degrees.
2
In a pan, sauté 1 onion and 2 cloves of garlic in vegetable oil until soft. Add curry powder and chili, cook for 2 minutes, and remove from heat. Let the mixture cool completely. Add lime juice and zest, yogurt, coconut milk, parsley, salt to the cooled mixture, and mix well. Pour half of the marinade into a separate bowl.
- Onion: 2 heads
- Garlic: 2 cloves
- Vegetable oil: 1 tablespoon
- Curry powder: 2 tablespoons
- Chili pepper flakes: to taste
- Lime: 2 pieces
- Natural yoghurt: 200 ml
- Coconut milk: 0.5 glass
- Chopped parsley: 0.5 glass
- Salt: to taste
3
Cut the chicken into pieces and place it in a pan with marinade, coat the chicken well with the marinade, place it on a baking sheet and bake in the oven for about 35 minutes.
- Chicken thighs: 6 pieces
4
Meanwhile, prepare the rice: sauté 1 small onion in vegetable oil until soft. Add 1 teaspoon of turmeric, rice, bay leaf, and thyme. Season with salt and add water. Place in a covered baking dish and put in the oven for 30 minutes, alongside the chicken.
- Onion: 2 heads
- Vegetable oil: 1 tablespoon
- Turmeric: 1.5 teaspoon
- Basmati rice: 2 glasss
- Bay leaf: 1 piece
- Fresh thyme: 2 stems
- Salt: to taste
5
While the chicken and rice are cooking in the oven, pour the remaining half of the marinade into a small saucepan, add 6 halved cherry tomatoes, and simmer on low heat for 10 minutes. Taste and season as needed.
- Red cherry tomatoes: 6 pieces
- Salt: to taste
6
Serve chicken with rice and a spoon of sauce.