Yogurt-Curry Chicken

Ingredients

• 350 gr kemiksiz, derisiz tavuk göğsü, küp doğranmış · 882 kcal
• 150 gr süzme yoğurt · 80 kcal
• 15 gr zeytinyağı (yaklaşık 1.5 yemek kaşığı) · 135 kcal
• 80 gr kırmızı kapya biber, şerit doğranmış · 25 kcal
• 70 gr yeşil biber, şerit doğranmış · 16 kcal
• 100 gr kültür mantarı, dilimlenmiş · 31 kcal
• 1 yemek kaşığı köri · 20 kcal
• Damak tadınıza göre tuz ve karabiber · 1 kcal
• 2 yemek kaşığı ılık su · 10 kcal

Method

1. Heat the olive oil in a large non-stick pan and sauté the cubed chicken over high heat for 7-8 minutes until they release and reabsorb their juices.
2. Add the sliced peppers and mushrooms to the pan, and continue to sauté for another 5 minutes until the vegetables soften.
3. In a separate bowl, whisk the strained yogurt, curry powder, salt, black pepper, and warm water until completely smooth. To prevent curdling, stir 2 tablespoons of the hot juices from the pan into the yogurt mixture to temper it.
4. Reduce the heat to low. Gradually pour the tempered yogurt mixture into the pan, stirring constantly for 2-3 minutes until the sauce thickens and coats the chicken.

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