A spicy lemonade!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups water
- 1 ½ cups white rice
- 5 teaspoons grapeseed oil, divided
- 4 (5 ounce) skinless, boneless chicken breasts, cut into 1-inch cubes
- 5 green chile peppers, thinly sliced
- 1 tablespoon garam masala
- 1 tablespoon cumin seeds
- 1 tablespoon ground coriander
- 1 tablespoon minced garlic
- 1 tablespoon crushed red chile flakes
- 1 tablespoon red curry paste
- 1 teaspoon salt
- ½ teaspoon chili powder
- 1 cup Greek yogurt
- ⅓ cup water
- ½ teaspoon red food coloring
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
- When the rice has been cooking for 15 minutes, heat 3 teaspoons oil in a large frying pan over medium heat. Add chicken; cook and stir until browned, 5 to 7 minutes. Remove to a plate.
- Add chile peppers, garam masala, cumin seeds, coriander, garlic, chile flakes, curry paste, salt, and chili powder. cook and stir until fragrant, about 1 minute. Return chicken to the pan and toss to coat with spices. Add yogurt and water (if you want a runnier sauce). Simmer for 3 minutes. Stir in food coloring and serve over hot rice.
- This uses food coloring because Chicken 65 is supposed to be bright red to accentuate the spice it has.
Nutrition Facts
| Calories | 579 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 4 g |
| Protein | 41 g |
| Saturated Fat | 5 g |
| Sodium | 779 mg |
| Sugars | 5 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Felt like the flavors were unbalanced and we all agreed that despite the spices this was weirdly bland.