Chukandar Chicken (Tangy Chicken Curry With Beets)

Name: Chukandar Chicken (Tangy Chicken Curry With Beets)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 1 large yellow onion, halved and thinly sliced; 1.5 lb boneless, skinless chicken thighs, cut into 1-inch cubes; 1 tsp freshly grated ginger; 1 tsp freshly grated garlic; 1 tsp Kashmiri red chile powder; 1 tsp cumin seeds; 0.25 tsp ground turmeric; 2 fresh tomatoes, chopped; 1 tsp salt; 2 tbsp fat free Greek yogurt; 2 pounds whole beets, roasted and chopped into bite-size pieces (about 3 cups); 2 fresh green chiles, chopped; 2 tbsp chopped cilantro; naan, for serving

Allen_Lee

Prep25 min

Cook35 min

Total1 hr

Servings4

Difficultymedium

Middle Eastern / North African

Ingredients

2 tbspvegetable oil
1 largeyellow onion, halved and thinly sliced
1.5 lbboneless, skinless chicken thighs, cut into 1-inch cubes
1 tspfreshly grated ginger
1 tspfreshly grated garlic
1 tspKashmiri red chile powder
1 tspcumin seeds
0.25 tspground turmeric
2fresh tomatoes, chopped
1 tspsalt
2 tbspfat free Greek yogurt
2 poundswhole beets, roasted and chopped into bite-size pieces (about 3 cups)
2fresh green chiles, chopped
2 tbspchopped cilantro
naan, for serving

Instructions

1
Heat oil in a medium (about 10-inch) pot over medium heat for 30 seconds, or until ghee has melted. Stir in onion and adjust the heat to high; cook, stirring occasionally, until the onion softens and starts to become translucent, 4 to 5 minutes.
2
Add the chicken, ginger and garlic, and continue to cook, stirring frequently, until the chicken turns golden and most of the liquid in the pot has evaporated, 15 to 17 minutes. Stir in the chile powder, cumin seeds and turmeric. Cook for 30 seconds, then add the tomatoes and salt.
3
Cook until the tomatoes start to break down, 4 to 7 minutes, then adjust heat to medium, stir in the yogurt (if using) and the beets. Simmer, stirring occasionally, until the color of the beets permeates the rest of the curry, about 5 minutes.
4
Serve topped with green chiles and cilantro (if using), with lime wedges and rice or roti alongside.