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!!
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INGREDIENTS
Nutrition- 1 1⁄2tablespoons cooking oil or 1 1/2 tablespoons ghee
- 2
- 1
- 3
- 1⁄2cup fresh coriander
- 1teaspoon grated fresh ginger
- 1
- 1 1⁄2
- 3⁄4 - 1teaspoon chili powder
- 1⁄2teaspoon salt
- 1⁄2cup low-fat yogurt
- 2
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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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