Spicy yoghurt chicken with roasted capsicum and garlic
Discover the deliciously balanced flavors of Spicy Yoghurt Chicken with Roasted Capsicum and Garlic. This recipe features tender chicken breasts marinated in Greek yogurt and cooked to perfection with red peppers, onions, and garlic. Enhanced with peanut oil, butter, and rich heavy whipping cream, served with a side of fresh spinach. Ideal for a cozy dinner or an impressive meal for guests!
- 12 May 2024
- Cook time 25 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
If you're looking for a dish that combines tangy and spicy flavors with the richness of heavy whipping cream, look no further than this Spicy Yoghurt Chicken with Roasted Capsicum and Garlic. This recipe brings together tender chicken breasts marinated in Greek yogurt and spices, paired with the sweetness of roasted red peppers and the aromatic goodness of garlic. Finished with a creamy spinach sauce, this dish is perfect for a comforting yet exciting meal.
Ingredients:
Instructions:
- In a bowl, combine the Greek yogurt with a pinch of salt and pepper.
- Coat the chicken breasts in the yogurt mixture, cover, and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for better flavor absorption.
- Preheat your oven to 200°C (392°F).
- Slice the red peppers into strips. Peel and quarter the onions. Peel the garlic cloves.
- Toss the red peppers, onions, and garlic in a small splash of peanut oil and season with salt and pepper.
- Spread the prepared vegetables evenly on a baking sheet.
- Roast in the preheated oven for about 20-25 minutes, or until the vegetables are soft and slightly caramelized, stirring halfway through.
- Heat the remaining peanut oil in a large skillet over medium-high heat.
- Add the marinated chicken breasts and cook for about 5-7 minutes on each side, or until they are fully cooked and nicely browned. Remove the chicken from the skillet and set aside.
- In the same skillet, add the butter and melt over medium heat.
- Add the spinach and cook until wilted, approximately 3-4 minutes.
- Pour in the heavy whipping cream and bring to a gentle simmer. Cook for about 5-7 minutes until the sauce slightly thickens and becomes creamy.
- Slice the cooked chicken breasts.
- Arrange the roasted vegetables on serving plates.
- Place the sliced chicken over the vegetables and generously spoon the creamy spinach sauce on top.
7. Garnish and Enjoy:
- Optionally garnish with fresh herbs like parsley or cilantro for extra flavor and color.
- Serve immediately, and enjoy your Spicy Yoghurt Chicken with Roasted Capsicum and Garlic!
Tips:
- For an extra kick, add a pinch of red chili flakes to the marinade.
- Marinate the chicken in the Greek yogurt mixture for at least 30 minutes to ensure maximum flavor.
- Roast the peppers in advance and keep them in the fridge, this will save you time when preparing the meal.
- Be careful not to overcook the chicken breasts to keep them tender and juicy.
- You can substitute peanut oil with another oil of choice, like olive oil, if you prefer.
- Make sure to cook the garlic until it is fragrant but not burnt to avoid a bitter taste in the sauce.
- If the sauce becomes too thick, add a bit more heavy whipping cream or a splash of chicken broth to reach your desired consistency.
This Spicy Yoghurt Chicken with Roasted Capsicum and Garlic is a delightful combination of flavors and textures. The creamy sauce and tender chicken are complemented perfectly by the roasted peppers and spinach. Whether you're serving this dish to guests or enjoying it as a family dinner, you're sure to impress with its vibrant and delicious profile.
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 410kcal | 16% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 2.76g | 7% |
| Sugar 8g | 8% |
| Fat | |
| Fat 27g | 31% |
| Saturated 13g | 44% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 350ug | 39% |
| Choline 120mg | 21% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.41mg | 32% |
| Vitamin B3 12mg | 75% |
| Vitamin B6 1.26mg | 74% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.37ug | 16% |
| Vitamin C 66mg | 72% |
| Vitamin E 2.74mg | 18% |
| Vitamin K 110ug | 94% |
| Minerals | |
| Calcium, Ca 72mg | 6% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 1.14mg | 10% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 790mg | 23% |
| Selenium, Se 30ug | 53% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 1.32mg | 12% |
| Water | |
| Water 250g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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