Coconut Chicken Curry With Yogurt

Name: Coconut Chicken Curry With Yogurt
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5 serving(s)
Ingredients: 2 tablespoons butter; 3 medium yellow onions, chopped; 3 garlic cloves, minced; 1/2 teaspoon ground ginger (or 1 inch grated gingerroot); 6 whole cloves; 6 whole cardamom pods or 1/2 teaspoon ground cardamom; 2 cinnamon sticks or 1 teaspoon ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon ground cayenne pepper (optional); 1 teaspoon salt; 3 lbs skinless chicken thighs; 1 cup nonfat yogurt; 2 teaspoons turmeric; 1 cup coconut milk; 2 tablespoons raisins (optional)

(4)

Recipe by Chef #344023

A delightful curry dish, with a surprisingly sweet taste. Adapted from "Extending the Table" cookbook.

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READY IN: 1hr

SERVES: 5

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons butter
3

medium yellow onions, chopped
3

garlic cloves, minced
¹⁄₂

teaspoon ground ginger (or 1 inch grated gingerroot)
6

whole cloves
6

whole cardamom pods or 1/2 teaspoon ground cardamom
2

cinnamon sticks or 1 teaspoon ground cinnamon
1

teaspoon ground coriander
1

teaspoon ground cumin
¹⁄₂

teaspoon ground cayenne pepper (optional)
1

teaspoon salt
3

lbs skinless chicken thighs
1

cup nonfat yogurt
2

teaspoons turmeric
1

cup coconut milk
2

tablespoons raisins (optional)

DIRECTIONS

In a heavy pan, sauté butter, onions and garlic until soft and lightly brown.
Add spices, and fry 2-3 minutes, stirring constantly.
Add chicken, and brown on all sides.
Mix yogurt turmeric, and coconut milk together and add to chicken. Cover with a tight fitting lid and simmer 35-45 minutes until chicken is tender. Remove cinnamon sticks and cardamom pods. Serve hot with rice.
Optional: substitute 2 1/2 tsp curry powder for coriander, cumin and cayenne pepper.

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