Time to make something other than Indian style chicken curry - Thai yellow curry sauce from Trader Joe's to the rescue!
- Boneless, skinless chicken breasts
- 2 medium yellow onions, sliced lengthwise
- 5-6 small red onions, sliced lengthwise
- 2 cloves garlic, minced
- 2 tsp red chili powder
- 1/4 tsp garam masala
- 1/2 cup yogurt
- 3 tbsp lime juice
- 1/4 cup Trader Joe's yellow curry sauce
- Olive oil
Chop chicken into bite sized pieces. Place chicken in a bowl and add chili powder, garam masala, yogurt, and lime juice. Mix well and refrigerate for 15 minutes. While chicken marinates, slice onions and garlic. Cook onions for 3-4 minutes, then add garlic and cook for an additional 2 minutes. Pour yellow curry sauce and let simmer. Add marinated chicken and cook until chicken is cooked all the way through, but not overcooked. Serve hot with quinoa or rice. This chicken was a good combination of Indian and East Asian- the yogurt and garam masala paired nicely with the creamy, coconutty, gingery yellow curry sauce.