Spicy Yogurt Chicken with Leek and Carrot Medley

This dish features tender chicken breasts marinated in a spicy yogurt sauce, complemented by a medley of sautéed leeks, carrots, and peppers. The fresh herbs of parsley and coriander add a bright finish, making it a flavorful and appealing main course that balances traditional cooking with a hint of creativity.

Ingredients:

• 2 chicken breasts
• 1 cup plain yogurt
• 1-2 red chillies, finely chopped
• 1 tablespoon chopped parsley
• 1 tablespoon chopped coriander
• 1 leek, sliced
• 1 bell pepper, diced
• 1 carrot, julienned
• 2 tablespoons butter
• 2 tablespoons oil
• Salt and pepper to taste

Instructions:

1. In a bowl, combine yogurt, chopped chillies, parsley, and coriander. Season with salt and pepper. Add chicken breasts and marinate for at least 30 minutes.
2. In a large skillet, heat oil and 1 tablespoon of butter over medium heat. Add the sliced leek and sauté until soft.
3. Add the diced bell pepper and julienned carrot to the skillet. Cook for an additional 5-7 minutes until vegetables are tender. Season with salt and pepper to taste.
4. In another skillet, melt the remaining butter over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and cook for about 6-7 minutes on each side, or until fully cooked and golden brown.
5. Serve the chicken on a bed of the vegetable medley, garnished with additional parsley and coriander if desired.