Chicken Curry With Artichoke

truegazelle's Note:

I tried to replicate something I had at an Afghan restaurant. This doesn't taste anything like that but it's still awesome! Very simple, a great weeknight dinner for curry lovers everywhere.

• Total Time: 35 mins
• Prep Time: 0 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 1 cup light mayonnaise (I use Miracle Whip)
• 1 cup plain low-fat yogurt
• 1 1/2 cups chopped onions
• 2 (14 ounce) cans artichoke hearts, quartered (8-10 count )
• 1/4 cup jalapeno juice
• 3 teaspoons curry powder
• 3 teaspoons ground ginger
• 3 teaspoons paprika
• 2 lbs boneless skinless chicken breasts, cubed
• 4 cups cooked brown rice

Directions:

1. Combine mayonnaise, yogurt, onion, jalapeno juice and spices in a medium bowl (you may decide to add more curry to taste).
2. Being careful not to tear the artichoke hearts apart too much, gently add to spice mixture and set aside.
3. Spray a large pan with cooking spray and let heat over medium-high for about 30 seconds.
4. Add chicken, stirring to cook until it is no longer pink in the middle.
5. Pour spice mixture into the pan, gently stirring for about 5 minutes (still on med-high heat).
6. Serve over brown rice.

Reviews

[Julie F]

This was good. I really liked the sauce, and wished there was even more of it. I forgot to add the jalapeno juice, but I think that would make it even better. I also liked using brown rice to make it even healthier. I made this ahead, and reheated it, putting it over fresh rice.

[Messy44]

This is super good. Really curry-ish and a snap to put together. The chicken was super tender. Would be lovely with some chopped cilantro or mint on top. Will make again. Yum!