Indian Chicken Curry with Kvarg

LDBianca

Indian Chicken Curry with Kvarg

4 chicken breasts cubed and salted
½ onion chopped
1 Tbsp minced garlic
1 tsp minced ginger (or a couple dashes of dried ginger spice)
1 Tbsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garam masala
1 tsp cayenne pepper
1 Tbsp light coconut milk
1 (15oz) can crushed tomatoes
½ cup light coconut milk
½ cup - 1 cup kvarg
fresh cilantro and lemon juice

Cook chicken in a frying pan with oil until slightly brown and almost cooked through; set aside.
In the same frying pan, add a bit more cooking oil and add the onion; cook for 2 minutes. Add ginger and garlic; cook for 1 minute. Add curry, cumin, turmeric, coriander, garam masala, and cayenne and cook until fragrant: add 1 Tbsp coconut milk if the pan is too dry. If the pan keeps getting dry before the spices are done toasting add more oil or coconut milk.
Once spices are toasted add tomatoes and mix well. Add chicken and coconut milk. Once the chicken is cooked through, slowly start adding kvarg a ¼ cup at a time until you like the flavor and consistency. Make sure to not over heat or boil the curry once the kvarg is added or it will separate.
Serve with rice and top with fresh coriander and a bit of lemon juice to taste.
Enjoy!

P.S. If you live in a country that doesn’t sell kvarg, you can try any kind of plain low-fat high protein yogurt.