Using Herbs and Spices


Asian Home Recipe

Chicken Curry with Yoghurt Recipe

Ingredients :

1 kg

1

3 cloves

1 teaspoon

1/2 cup

1 1/2 tablespoons

1 teaspoon

1 1/2 teaspoons

1 1/2 teaspoons

1/2 teaspoon

1/2 cup

2

Roasting chicken

Medium onion, roughly chopped

Garlic, peeled

Finely chopped fresh ginger

Fresh coriander

Ghee or oil

Ground turmeric

Garam masala

Salt

Chili powder

Yoghurt

Ripe tomatoes, diced

Extra chopped mint or coriander leaves to garnish

Method :
  • Cut chicken into serving pieces.

  • Put onion, garlic, ginger, fresh coriander into the container of electric blender.

  • Blend to a smooth puree.

  • Heat oil in a heavy saucepan and fry the blended mixture, stirring for about 5 minutes.

  • Add turmeric, garam masala, salt and chili powder and fry for a further minute.

  • Stir in yoghurt and tomatoes, and fry until liquid dries up and the mixture is the consistency of thick puree.

  • Add chicken pieces, turning them in the spice mixture so they are coated on both sides, then turn heat low, cover tightly and cook until chicken is tender.

  • If liquid from chicken has not evaporated by the time the flesh is cooked, uncover and raise heat to dry off excess liquid, stirring gently at the base of pan to prevent burning.

  • Garnish with chopped herbs and serve with rice or chapatis.

 

More Indian & Pakistani Recipes