Daren's Chicken 65

A classic spicy Indian dish which I tweaked for American eating.

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 peppers 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
• 0.5 teaspoon chili powder
• 1 cup Greek yogurt
• 0.3333333333333333 cup water
• 0.5 teaspoon red food coloring

Steps

1. 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.
2. 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.
3. 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.