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.
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
2 tbsp Greek yogurt
2 cups cooked basmati rice, for serving with chopped fresh cilantro on top
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: