RCI-MT.004.0159.001
Chicken Breasts in Yogurt Turmeric Sauce with Green Peas
With fresh green peas, my preference, chicken breasts slathered in a sauce made bright yellow with turmeric is a dish for late spring to early summer.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- ½ teaspoon
- boneless4 unitskinless chicken breast halves
- 1 tablespoon
- russet potato1 largecut into ¼-inch-thick rounds
- shelled fresh peas or frozen peas1 cup
- ½ cup
Method
1
Combine plain yogurt, ground turmeric, ground cumin, yellow mustard seeds, salt, and white pepper in a medium bowl, stirring until smooth and well incorporated.
2
Place boneless, skinless chicken breast halves in a large dish and coat evenly with the yogurt-turmeric marinade, turning to ensure all surfaces are covered.
3
Cover the chicken and refrigerate for at least 15 minutes to allow flavors to penetrate.
15 minutes
4
Heat butter in a large skillet over medium-high heat until melted and foaming.
2 minutes
5
Add marinated chicken breasts to the skillet, reserving excess marinade in the bowl.
1 minutes
6
Cook the chicken for 4-5 minutes per side until golden brown; transfer to a plate.
7
Add the reserved yogurt marinade and potato rounds to the same skillet, stirring to combine and scraping up any browned bits from the bottom.
8
Return the chicken to the skillet, nestling it among the potatoes, and bring the sauce to a gentle simmer.
2 minutes
9
Reduce heat to medium-low, cover partially, and simmer for 15-18 minutes until the potatoes are tender and chicken is cooked through (internal temperature 165°F).
17 minutes
10
Stir in the fresh or frozen peas and continue cooking, uncovered, for 3-4 minutes until heated through.
11
Taste and adjust seasoning with additional salt and white pepper as needed.
12
Transfer to a serving dish and garnish generously with chopped fresh cilantro before serving.