Habanero-Yogurt-Chicken-Curry02

The hot sauce recipes continue with this week's 6 Pack-exclusive recipe for Habanero Yogurt Chicken Curry! Find out more about our hot sauces, including the nutritional facts and ingredients, then get to cookin' with our latest concoction for a deliciously spicy chicken curry.

Ingredients:

Makes 5 servings.

5 tsp Habanero Hot Sauce

2 tbsp olive oil

1 medium red onion, finely chopped

2 bay leaves

1 cup plum tomatoes

5 cloves garlic

1 1/2 inch piece ginger, peeled and roughly chopped

1/4 tsp turmeric

1/2 tsp paprika

2 pounds skinless, boneless chicken breast

Kosher salt

2 tbsp Greek yogurt

2 cups cooked basmati rice, for serving with chopped fresh cilantro on top

Preparation:

1. To caramelize the onion, immediately add the red onion and bay leaves to pot. Cook and stir often, until the onion darkens (12-15 minutes).

2. While the onion is cooking, place plum tomatoes into measuring cup and set aside. For the habanero base, puree the tomatoes, garlic, ginger, turmeric, paprika, and habanero hot sauce in a food processor.

3. Add the habanero base to the onion mixture and cook, stirring until thick and paste-like for about 10 minutes. When the mixture starts sticking to the bottom of the pot, add the chicken. Cook for about 5 minutes.

4. To simmer the curry, add 1 1/2 cups of liquid and pour into the pot. Season with salt to your liking and bring to a boil, then reduce heat to medium low and gently simmer.

5. Uncover and stir occasionally until the sauce is slightly thickened, 25 to 30 minutes.

6. Adjust the seasoning: gently stir the Greek yogurt into the curry. Taste for seasoning and add salt, if necessary. Serve over rice. Top with cilantro.

Macros Per Serving:
Calories - 383
Carb - 35g
Fat - 6g
Protein - 47g
Sugar - 5g

In the mood for more culinary inspiration? Check out our exclusive recipes for Jalapeño Zest Tri-Tip Roast and Mango Serrano Shrimp Kabobs, then get even more motivated with all our recipes in our collection of Meal Prep Sundays recipes!