4 Portions
6 chicken thighs, small diced
3/4 tsp turmeric
2 tsp ground cumin
1/2 tsp ground coriander
3/4 tsp paprika
1/2 tsp curry powder
10 garlic cloves, minced
2 Tbsp lemon juice
3/4 cup Greek yogurt
kosher salt
freshly ground black pepper
1 cup sliced onion
1. Toast spices in a hot pan. Combine all the ingredients and then let mixture marinate overnight. Drizzle some canola oil in a hot cast iron pan or on a hot griddle then sauté chicken mixture until chicken is cooked through.
Heat and serve over yellow rice.
White Sauce
½ cup mayonnaise
½ cup Greek yogurt
1 tbsp sugar
2 tbsp white vinegar
1 tsp lemon juice
¼ cup fresh parsley, chopped
Salt & Pepper to taste
1.Mix all ingredients together and taste then adjust with salt and pepper as necessary.
Recipes: Timothy Gee, CEC, executive chef, Robert Wood Johnson University Hospital
