Spicy Yogurt Chicken

Continuing on with my Stonyfield yogurt recipes, last night I created a delectable yogurt chicken dish that incorporates a vast array of spices and herbs such as cloves and coriander. This is a wonderful dish to warm you up on a chilly December evening.

Ingredients

• 2 small onions
• 4 garlic cloves, finely minced
• 1 tsp. chili powder
• 1 teaspoon peppercorn
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seed
• 2 teaspoons red pepper flakes
• 1 tablespoon paprika
• 2 teaspoons ground ginger
• ¼ cup fresh basil, chopped
• 1 teaspoon garam masala
• 1 tablespoon sweet paprika
• 14 ounces diced tomatoes
• 1 1/2 cups Oikos plain Greek yogurt
• 1 tablespoon olive oil
• 1/3 cup macadamia nuts, mashed
• 1 lb chicken breasts, cut into 1 inch pieces

Directions

• Heat olive oil in a large skillet. Sauté onions until they begin to caramelize.
• Add garlic and cook for another 2-3 minutes.
• Add all spices.
• Stir until well combined; let it all mix together in the skillet for a few minutes.
• Add tomatoes and water; mix well. Reduce heat to a simmer for 15 minutes while it thickens.
• Whisk Oikos plain Greek yogurt into the sauce; mix well.
• When the sauce begins to simmering again, add chicken; simmer for 10 minutes or until chicken is completely cooked.
• Serve over warm brown rice or whole wheat pasta.
• Sprinkle with mashed macadamia nuts and fresh basil.

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