Turmeric Curry Chicken with Yogurt Sauce

This dish features tender chicken marinated in a blend of turmeric and mild curry spices, served over fluffy rice and topped with a refreshing Greek yogurt sauce. The combination of warm spices and cool yogurt creates a delightful contrast, making it a satisfying and balanced meal. Perfect for a family dinner or a special occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons turmeric powder
• 1 tablespoon mild curry powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 1 cup basmati rice
• 2 cups chicken broth
• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon garlic powder

Instructions:

1. In a bowl, combine turmeric, mild curry powder, salt, black pepper, and olive oil. Mix well to create a marinade.
2. Add chicken breasts to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.
3. In a medium saucepan, bring chicken broth to a boil. Add basmati rice, cover, and reduce heat to low. Cook for about 15 minutes or until rice is tender and liquid is absorbed.
4. While the rice is cooking, heat a skillet over medium-high heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and golden brown.
5. In a small bowl, mix Greek yogurt, lemon juice, cilantro, and garlic powder to create the yogurt sauce.
6. Serve the chicken over the rice and drizzle with the yogurt sauce.