Chicken and Yoghurt Curry

JoyfulCook's Note:

A tasty Northern Indian Curry - not too hot, and easy to prepare--extra chili or hot sambal can be added by the individual--if they are hot heads!!

• Total Time: 1 hrs 20 mins
• Prep Time: 40 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 1 1/2 tablespoons cooking oil or 1 1/2 tablespoons ghee
• 2 lbs skinless chicken thighs
• 1 onion, medium diced
• 3 garlic cloves, crushed
• 1/2 cup fresh coriander
• 1 teaspoon grated fresh ginger
• 1 teaspoon turmeric, ground
• 1 1/2 teaspoons garam masala, ground
• 3/4-1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 cup low-fat yogurt
• 2 tomatoes, ripe skinned and chopped

Directions:

1. Place onion, ginger, crushed garlic and fresh coriander in blender. Blend as smooth as possible adding a small amount of water if necessary.
2. Heat oil in large pan and fry the blended mixture on low heat for 2-3 minutes. Add turmeric, Garam Masala, salt and chili, fry for a further minute.
3. Stir in yoghurt and tomato; simmer for 5 minutes. Add chicken, turning to coat. Simmer gently for 40 minutes. Thicken if necessary.
4. Serve with rice, and accompaniments.

Reviews

[*sweetomato*]

We absolutely loved this! It is mild, yet very tasty! Will definately make again. Thanks for a wonderful recipe!

[Peter J]

Delicious! Great balance of flavours and it had a wonderful aroma while cooking.I also liked the idea of using whole chicken thighs to give the flavour plenty of time to develop without overcooking.

[chefdownunda]

Super delicious. We didn't have turmuric though, and it was still good. Blending the ingredients creates a kind of Curry Pesto which was nice. We added some veggies to the recipe as well at the end to make it a meal.