" Creamy" Chicken Curry

Total Time
5hrs 15mins
Prep 15 mins
Cook 5 hrs

I found this recipe in the new Slimming World Curry Collection cookery leaflet but adapted it to Kosher cooking using a soya yogurt. The family lapped it up and you can prepare it before work and leave it in the fridge then add the ingredients for a quick and tasty supper. Serve with rice or jacket potatoes.

Ingredients Nutrition

Directions

  1. Slice the chicken and place in a bowl.
  2. Peel and crush the garlic, mix with the soya yogurt and turmeric and pour over the chicken. Cover and leave to marinate in the fridge for at least 4 hours or overnight if possible.
  3. Peel and slice the onions and place in a pan with the stock. Cover the pan, bring to the boil and cook for 10 minutes. Reduce the heat, uncover and cook gently for 20 minutes until the onions are tender and golden.
  4. Finely chop ginger and crush coriander seeds. Add all the spices to the pan and cook for 3-4 minutes. Then add the chicken and soya yogurt marinade. Cover and simmer very gently over a low heat for 15 minutes until the chicken is cooked. Season with salt and pepper.
  5. Serve immediately with freshly chopped coriander.

Reviews

(1)
Most Helpful

This is good - I did substitute regular yogurt for the soy yogurt. My main problem with this is that everything is boiled, not sauteed. I can understand the reason for using no oil, but to me it seems detract from the finished curry. JMO Thank you for an interesting idea. It is a very quick and easy curry.

mianbao April 09, 2006

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