Yogurt-Marinated Curried Chicken
with Garlic Basmati Rice, Roasted Carrots & Cucumber Cilantro Raita
If you’ve never tried marinating your meat in yogurt before, prepare to be amazed. Here, the not-so-secret ingredient is mixed with paprika and curry powder—a total game changer for tenderizing chicken and forming a super-flavorful crust in the pan. Juicy and tender, the cutlets are paired with roasted carrots and garlicky basmati rice, plus a cooling, creamy cucumber and cilantro raita for dolloping over top. Ready to MEAT your match?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 tablespoon
Yogurt
(Contains Milk)
1 tablespoon
Curry Powder
1 teaspoon
Paprika
1 teaspoon
Chili Flakes
10 ounce
Chicken Cutlets
12 ounce
Carrots
1 clove
Garlic
½ cup
Basmati Rice
1 unit
Persian Cucumber
¼ ounce
Cilantro
4 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
2 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • In a medium bowl, combine yogurt, paprika, 1 TBSP olive oil, 2 tsp curry powder (you’ll use more later), 1 tsp salt, and pepper. (For 4 servings, use 2 TBSP olive oil, 4 tsp curry powder, and 2 tsp salt.) If you like things spicy, stir in a pinch of chili flakes (save the rest for serving). • Pat chicken* dry with paper towels; add to marinade and turn to coat. Set aside to marinate for 15 minutes.
• While chicken marinates, trim, peel, and cut carrots crosswise into 1-inchthick pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until golden brown and tender, 25-30 minutes.
• Meanwhile, peel and mince garlic. • Heat a drizzle of olive oil in a small pot over medium-high heat. Add garlic and cook until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, trim and grate half the cucumber (whole cucumber for 4 servings) on the largest holes of a box grater. Finely chop cilantro. • In a small bowl, combine sour cream, grated cucumber, half the cilantro, and a pinch of remaining curry powder to taste. Season with salt and pepper.
• Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. • Remove chicken from marinade; allow excess to drip off (discard remaining marinade). Add chicken to pan and cook until browned and cooked through, 6-8 minutes per side. TIP: Medium heat is key in preventing the marinade from burning. If chicken begins to brown too quickly, lower heat.
• Fluff rice with a fork and season with salt and pepper. • Divide rice, carrots, and chicken between plates. Dollop chicken with raita. Sprinkle chicken and carrots with remaining cilantro. If you like extra heat, sprinkle with a pinch of remaining chili flakes to taste. Serve.
