Chicken and Yoghurt Curry
"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!!"
photo by Ingy1171
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 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
- Place onion, ginger, crushed garlic and fresh coriander in blender. Blend as smooth as possible adding a small amount of water if necessary.
- 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.
- Stir in yoghurt and tomato; simmer for 5 minutes. Add chicken, turning to coat. Simmer gently for 40 minutes. Thicken if necessary.
- Serve with rice, and accompaniments.
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Reviews
-
I only had chicken breast meat to use, but it worked fine (kept a close eye so the chicken didn't overcook). We LOVED the flavor of this curry and will be making this recipe regularly. Thank you, Joyful, for a great recipe. -
This was fantastic! I altered the recipe slightly, only due to what I had available. I only had about 3 tablespoons of plain yogurt (bad planning on my part) so I used that plus a few tablespoons of heavy cream. Instead of adding 2 tomatoes, I used a can of diced tomatoes (including the juice). I lost a little bit of the curry color from this, but the flavor was awesome! I served this with rice and a big chunk of rustic bread. -
We absolutely loved this! It is mild, yet very tasty! Will definately make again. Thanks for a wonderful recipe! -
Love it much appreciated!!! -
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.
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Tweaks
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I had quite a bit of leftover roast chicken on hand & figured this recipe would work, and it did. I sauteed green onions (had a bunch I was keeping fresh in a tall glass) & used dried Coriander. (Hint: divide hot curry powder into small jars & let them age to tone down the heat, a trick learned from an Indian chef who went to my church. It takes from 4-6 most to get hot to medium & 2-3 more for sweet. It's a great thing to know when introducing kids to curries.) The dish turned out great in just 25 min! I made the Basmati rice in the microwave (!) - 9 min full power/9 more @50% both uncovered. While the rice cooked I did the chicken. I added fresh atta bread, a spinach salad & 'poof'! dinner was served. Everyone raved over the blend of spices against the creaminest of the yogurt. Thanks for a great recipe!
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This was fantastic! I altered the recipe slightly, only due to what I had available. I only had about 3 tablespoons of plain yogurt (bad planning on my part) so I used that plus a few tablespoons of heavy cream. Instead of adding 2 tomatoes, I used a can of diced tomatoes (including the juice). I lost a little bit of the curry color from this, but the flavor was awesome! I served this with rice and a big chunk of rustic bread.
RECIPE SUBMITTED BY
JoyfulCook
United Kingdom
We now reside back in England after returning from Australia after most of our working life there. I have been fortunate enough to have lived in many countries when I was younger and therefore many of my recipes reflect this! Love to cook. love to travel too
