Ingredients

-about 1 to 1 1/2 lbs of chicken (in any form)

-enough vegetable oil to coat the bottom of a medium-size dutch oven

-1 medium-size onion, diced

-1 TBS turmeric

-1 TBS dried ginger

-1 TBS garlic powder

-1 TBS crushed red pepper (this makes the recipe pretty spicy, adjust to your tolerance for spice)

-about 1 cup sour cream

-cooked rice

Preparation

  1. If you’re using boneless chicken breast, dice it and set it aside. If you’re using thighs, wings, etc, skip this step.
  2. Over medium heat, pour enough oil in to a medium-size dutch oven to coat the pan. While it heats up, mix the turmeric, ginger, garlic, and red pepper and set aside.
  3. Once the oil is warm, add the diced onion to the pan, and saute until they are translucent.
  4. Add the spices and stir constantly until they are toasted (about a minute).
  5. Add the chicken and let it cook for a minute or two, stirring constantly.
  6. Add the sour cream, then fill the empty sour cream container with water and add the water to the pan.
  7. Cover the pot and allow the chicken to cook in the sauce for a few minutes.
  8. Remove the cover from the pot and allow the chicken and the sauce to simmer until the chicken is cooked through and the sauce has thickened.
  9. Serve over cooked rice.