Black pepper (to taste – but important ingredient)
½ cup Plain yogurt
4 cloves Garlic
½ tablespoon Cumin
Cayenne pepper (to taste)
¼ cup White wine
4 tablespoons Cilantro
½ tablespoon Honey
Salt (to taste)
Start by sautéing peeled and chopped turmeric (approximately 10-12 whole pieces) in olive oil, with minced garlic. Sauté this until it’s lightly caramelized. You’ll also be puréeing this, so you won’t want to make it crispy.
When it’s just caramelized, deglaze the pan with white wine, then cook it until the turmeric is completely tender. This may take some time depending on how large your chunks of turmeric are, but you can keep adding water to the pan as needed, until the turmeric is done. Also, season it with salt, cayenne pepper, cumin, plenty of fresh ground black pepper, and a little honey (not too much).
When the turmeric is done, remove it from the heat, and allow it to cool slightly before blending it. Blend it until it’s completely smooth, and add water, as needed, to thin it to the proper consistency.
When the purée is done, spoon a little bit of the mixture into a separate bowl with yogurt, and stir it well to temper the yogurt (if your mixture is still hot). Once this is done, add the remaining purée to the yogurt, stir everything together, and check for seasoning.
Next, season you chicken breasts with salt and pepper, then sautée them in olive oil, with sliced onion, until they’re golden brown on both sides, and cooked through.
When the chicken is cooked, remove the pan from the heat, and allow it to cool a bit before adding your sauce back to the pan (if the pan is too hot, the yogurt could separate).
Toss the chicken breasts in the sauce, then finish with cilantro, and enjoy.