Bart's Recipes
Cut the chicken breast into large chunks. Mix half of the yogurt with the turmeric, cumin, paprika, grated garlic and ginger, a pinch of salt, and a squeeze of lemon juice. Stir in the chicken and let it marinate for at least twenty minutes; the acids in the yogurt tenderize the meat and allow the spices to penetrate.
Cook the brown rice in plenty of salted water for about twenty-five minutes until al dente, then drain. Brown rice retains its fiber and causes your blood sugar to rise much more gradually than white rice.
Meanwhile, coarsely grate the cucumber, squeeze out most of the moisture, and mix with the remaining yogurt, finely chopped mint, and a pinch of salt to make a refreshing raita.
Heat the olive oil in a frying pan until very hot and fry the marinated chicken for six to eight minutes until browned all over and just cooked through. Let the pieces sear for a moment before turning them to get those dark spots that add a lot of flavor. Serve the chicken on top of the rice with the raita on the side.
