Turmeric Chicken Curry with Yogurt Sauce

This vibrant Turmeric Chicken Curry combines traditional Indian spices with a creamy Greek yogurt sauce, creating a delightful dish that's both comforting and refreshing. The mild curry spice enhances the tender chicken, while the yogurt adds a cooling touch, making it perfect for any dinner table. This recipe is balanced, satisfying, and meets various dietary needs.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1 tablespoon turmeric powder
• 1 tablespoon mild curry powder
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 can (14 oz) coconut milk
• Salt to taste
• 1 cup basmati rice
• 2 cups water
• 1 cup Greek yogurt
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions:

1. In a bowl, mix chicken pieces with turmeric, mild curry powder, and a pinch of salt. Let marinate for 15-20 minutes.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
3. Add minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the marinated chicken to the skillet, cooking until browned on all sides.
5. Pour in the coconut milk and bring to a gentle simmer. Cook for 15 minutes until chicken is cooked through and sauce thickens.
6. Meanwhile, rinse the basmati rice under cold water until it runs clear. In a saucepan, combine rice and water, bringing to a boil, then reduce heat to low and cover. Cook for 15 minutes or until water is absorbed.
7. In a small bowl, mix Greek yogurt with a pinch of salt and a squeeze of lemon juice.
8. Serve the chicken curry over basmati rice, topped with a dollop of Greek yogurt, and garnish with fresh cilantro and lemon wedges.