3 tablespoons canola or vegetable oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon grated fresh ginger
1 Thai chili pepper, seeded and chopped
3 tablespoons yellow curry powder
2 teaspoons salt
1 teaspoon ground cumin
1 ½ lbs. boneless, skinless chicken, cut into bite sized pieces
½ cup reduced sodium chicken stock
¼ cup chopped fresh cilantro, more for garnish
¾ cup plain whole-milk yogurt
2 cups cooked white or brown rice
Full recipe at : yummly.com
In a heavy pan, heat oil over medium high heat. Cook onions, garlic, ginger, and chili pepper until softened, about 5 minutes. Add curry powder, salt and cumin and cook, stirring for 2 minutes. Add chicken pieces and cook, stirring to coat, for 3 minutes. Add chicken stock and cilantro. Cover and simmer gently, stirring occasionally, until chicken is cooked through, about 15-20 minutes.
Add yogurt to curry and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes. Serve chicken on top of rice. Garnish with cilantro when serving.