Ingredients
-
1
-
1
-
1 1/2
-
2
-
1/4
-
3
-
3
-
3
-
2
-
4
-
-
-
-
-
Directions
Chicken Curry With Artichoke,I tried to replicate something I had at an Afghan restaurant. This doesn’t taste anything like that but it’s still awesome! Very simple, a great weeknight dinner for curry lovers everywhere.,This was good. I really liked the sauce, and wished there was even more of it. I forgot to add the jalapeno juice, but I think that would make it even better. I also liked using brown rice to make it even healthier. I made this ahead, and reheated it, putting it over fresh rice.,This is super good. Really curry-ish and a snap to put together. The chicken was super tender. Would be lovely with some chopped cilantro or mint on top. Will make again. Yum!
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Steps
|
1
Done
|
Combine Mayonnaise, Yogurt, Onion, Jalapeno Juice and Spices in a Medium Bowl (you May Decide to Add More Curry to Taste). |
|
2
Done
|
Being Careful not to Tear the Artichoke Hearts Apart Too Much, Gently Add to Spice Mixture and Set Aside. |
|
3
Done
|
Spray a Large Pan With Cooking Spray and Let Heat Over Medium-High For About 30 Seconds. |
|
4
Done
|
Add Chicken, Stirring to Cook Until It Is No Longer Pink in the Middle. |
|
5
Done
|
Pour Spice Mixture Into the Pan, Gently Stirring For About 5 Minutes (still on Med-High Heat). |
|
6
Done
|
Serve Over Brown Rice. |
