Chicken Curry with Ginger and Yogurt

Don’t miss this Chicken Curry with Ginger and Yogurt from Andie Mitchell’s latest book, Eating in the Middle: A Mostly Wholesome Cookbook. This dish is balanced, flavorful and healthy – a perfect example of Andie’s eating philosophy. 

As a healthy food blogger, it is not every day that I am offered the chance to review a cookbook that is in line with my eating philosophy. No matter how beautiful the photography or wonderful the author, I simply can’t endorse a cookbook that is full of recipes I wouldn’t eat or feed my family.

When my beautiful friend Andie Mitchell, who you likely know best from her New York Time’s Best Selling Memoir, It Was Me All Along, told me she was writing a cookbook I knew I would love every single bite of it. You see, like Andie, I have also achieved long term weight loss success and know first hand that maintaining a loss is often times more difficult than losing the weight was in the first place.

Featuring high-flavor, fully balanced and wonderfully thought out recipes such as Chicken Souvlaki, Beef Puttanesca, Lightened-Up Pad Thai and more, Eating in the Middle captures the essence of healthy eating in the most magical of ways.

Nothing is off limits and there is no room for bland, boring and tasteless dishes. By taking a bit of time to think about the meals she creates, Andie discovered that healthy eating is not only therapeutic but can be full of unique, creative and thoughtful ingredients that come together deliciously.

Be sure to grab a copy of Andie’s new cookbook, Eating in the Middle, to find countless balanced, healthy and delicious recipes I just know you’re going to love. From Greek Yogurt Pancakes to Peanut Butter Granola Parfaits to Cashew & Basil Chicken Lettuce Wraps, Andie proves that living a healthy lifestyle long term doesn’t have to be boring.

Your fork is waiting.

Chicken Curry with Ginger and Yogurt

5 stars average

Curries really pack a flavor punch, but they can often be overloaded with calories. To keep things light, yogurt is added for creaminess instead of coconut milk which is very high in fat and calories.

PREP: 10 mins

COOK: 30 mins

TOTAL: 40 mins

Save

Save to Favorite RecipesSaved!

EMAIL PRINT RATE

Servings: 4

Ingredients

 

1/2x1x2x

Marinade

• ▢ ½ cup plain whole milk yogurt
• ▢ 3 cloves garlic (minced)
• ▢ 2 tablespoons finely chopped fresh ginger
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon ground coriander
• ▢ ⅛ teaspoon cayenne pepper
• ▢ ½ teaspoon salt
• ▢ 1 ½ pounds boneless skinless chicken thighs

Curry

• ▢ 4 teaspoons extra virgin olive oil
• ▢ ½ cup finely chopped white onion
• ▢ 3 cloves garlic (minced)
• ▢ 1 tablespoon finely chopped ginger
• ▢ 1 tablespoons jalapeno (ribs and seeds removed, finely chopped (about 2 ))
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon ground coriander
• ▢ 2 teaspoons curry powder
• ▢ 1 15 ounce can tomato sauce
• ▢ ½ teaspoon salt
• ▢ ½ cup whole milk yogurt
• ▢ ¼ cup packed finely chopped fresh cilantro

Instructions

 

• For the marinade, in a small bowl, combine the yogurt, garlic, ginger, cumin, coriander, cayenne, and salt. Put the chicken in a gallon-size resealable plastic bag, add the marinade, seal the bag, and gently shake to coat the chicken well. Refrigerate for at least 2 hours or up to 24 hours.
• For the curry, remove the chicken thighs from the marinade, discard the remainder of the marinade, and pat each thing dry with paper towels.
• In a 12-inch nonstick skillet set over medium-high heat, heat 2 teaspoons of the oil. Add the chicken thighs and cook, undisturbed, until browned on one side, 4 to 6 minutes. Flip the thighs and cook until cooked through, 4 to 5 more minutes. Transfer the thighs to a plate and tent with aluminum foil to keep warm.
• In the same skillet set over medium heat, heat the remaining 2 teaspoons of the oil. Add the onion and cook, stirring frequently, until lightly golden and beginning to soften, about 4 minutes.
• Add the garlic, ginger, jalapeño, cumin, curry powder, and coriander, and cook, stirring constantly, until it becomes a thick, fragrant paste, about 2 minutes.
• Add the tomato sauce and salt and cook until the mixture comes to a simmer. Stir in the yogurt and cilantro and cook, stirring frequently, until the yogurt is warm, about 3 minutes.
• Return the chicken thighs to the pan, turn them to coat them in the sauce, and cook until hot, 5 minutes. Serve hot.

Notes

Recipe and Photo from Andie Mitchell’s new cookbook: Eating in the Middle

---

Nutrition

Calories: 319kcalCarbohydrates: 12gProtein: 37gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 10gSodium: 514mgFiber: 2gSugar: 3g

---

SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

Head to Pinterest for even more Healthy and Easy Dinner Ideas!