Curry with Tzatziki

Ingredients:

For the Curry:
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 400g canned tomatoes
- 400ml coconut milk
- 500g chicken breast, diced (or chickpeas for vegetarian option)
- Salt and pepper to taste
- Fresh cilantro for garnish

For the Tzatziki:
- 1 cucumber, grated
- 1 cup Greek yogurt
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh dill, chopped

Instructions:

1. Prepare the Curry:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onions and sauté until they become translucent.
3. Add the minced garlic and grated ginger, cook for another 2 minutes.
4. Stir in the curry powder, ground cumin, ground coriander, turmeric, and paprika. Cook for 1 minute to release the spices' aroma.
5. Add the diced chicken (or chickpeas) to the pot, stirring well to coat with the spice mixture.
6. Pour in the canned tomatoes and coconut milk, bring to a simmer.
7. Reduce the heat to low and let it cook for about 20-25 minutes, or until the chicken is cooked through and tender. Season with salt and pepper to taste.
8. Garnish with fresh cilantro before serving.

2. Prepare the Tzatziki:
1. Place the grated cucumber in a fine mesh strainer, sprinkle with a pinch of salt and let it sit for 10 minutes. Squeeze out the excess moisture.
2. In a medium bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, and grated cucumber.
3. Season with salt, pepper, and fresh dill to taste. Mix well.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To serve, place a generous portion of the curry on a plate and add a dollop of tzatziki on the side. Enjoy with naan bread or rice.

Prompt:

curry with tzatziki

Created:

June 16, 2024 at 06:04 PM