Yogurt Coconut Chicken(Digaag Qumbe)

by | Dec 28, 2019 | 0 comments

Category

PROTEIN | HEALTHY FAT | NON-STARCHY VEGETABLES |

4-SERVINGS

Total Time1 hr
 3 medium tomatoes, quartered (about 6 cups)
 1 red bell pepper, coarsely chopped
 12 jalapeños, seeds removed (optional)
 2 onions, chopped
 4 tbsp extra virgin olive oil
 2 large cloves garlic, minced
 1 2 inch piece fresh ginger, peeled and minced
 1 tbsp curry powder
 1 tbsp ground cumin
 1 tsp ground turmeric
 ½ tsp ground cardamon
 salt, to taste
 1 cup plain coconut yogurt ( ex. Coyo)
 6 fl oz can tomato paste
 2 small red potatoes, cut into 3/4 inch cubes
 1 carrot, cut into 1/4 inch coins
 2 lbs boneless, skinless chicken thighs, cut into 1 inch pieces
 14 fl oz can full-fat unsweetened coconut milk
 3 tbsp ghee
 1 cup cilantro, coarsely chopped, divided
 3 small zucchinis, cut using spirializer into noodles
1

Blend tomatoes, bell pepper, and jalapeños in a blender or food processor until almost smooth; set aside

2

Heat oil in a large pot over medium. Add onion and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Add ginger, cumin, curry powder, turmeric, and cardamom; season generously with salt. Cook, stirring, until very fragrant, about 1 minute.

3

Add reserved tomato mixture to pot and stir well to combine. Stir in yogurt and tomato paste, potatoes and carrots, cover pot, and simmer 25-28 minutes, stirring occasionally, until vegetables are nearly tender.


4

Add chicken, coconut milk, ghee (if using), and 1 cup cilantro. Stir to combine, then simmer until chicken is tender and sauce thickens, about 20 minutes. Season with salt.


5

Divide zoodles among bowls. Spoon chicken, vegetables, and sauce over. Top with cilantro leaves.

Notes
6

If you do not have a spiralizer, you can use a vegetable peeler to cut zucchini into long noodle like strands.

Ingredients

 3 medium tomatoes, quartered (about 6 cups)
 1 red bell pepper, coarsely chopped
 12 jalapeños, seeds removed (optional)
 2 onions, chopped
 4 tbsp extra virgin olive oil
 2 large cloves garlic, minced
 1 2 inch piece fresh ginger, peeled and minced
 1 tbsp curry powder
 1 tbsp ground cumin
 1 tsp ground turmeric
 ½ tsp ground cardamon
 salt, to taste
 1 cup plain coconut yogurt ( ex. Coyo)
 6 fl oz can tomato paste
 2 small red potatoes, cut into 3/4 inch cubes
 1 carrot, cut into 1/4 inch coins
 2 lbs boneless, skinless chicken thighs, cut into 1 inch pieces
 14 fl oz can full-fat unsweetened coconut milk
 3 tbsp ghee
 1 cup cilantro, coarsely chopped, divided
 3 small zucchinis, cut using spirializer into noodles

Directions

1

Blend tomatoes, bell pepper, and jalapeños in a blender or food processor until almost smooth; set aside

2

Heat oil in a large pot over medium. Add onion and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Add ginger, cumin, curry powder, turmeric, and cardamom; season generously with salt. Cook, stirring, until very fragrant, about 1 minute.

3

Add reserved tomato mixture to pot and stir well to combine. Stir in yogurt and tomato paste, potatoes and carrots, cover pot, and simmer 25-28 minutes, stirring occasionally, until vegetables are nearly tender.


4

Add chicken, coconut milk, ghee (if using), and 1 cup cilantro. Stir to combine, then simmer until chicken is tender and sauce thickens, about 20 minutes. Season with salt.


5

Divide zoodles among bowls. Spoon chicken, vegetables, and sauce over. Top with cilantro leaves.

Notes
6

If you do not have a spiralizer, you can use a vegetable peeler to cut zucchini into long noodle like strands.

Notes

Yogurt Coconut Chicken(Digaag Qumbe)
IngredientsDirections

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