YOGURT & ALMOND CHICKEN CURRY
Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time
Provided by Lulu Grimes
Categories Dinner, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.
- Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.
- Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.
Nutrition Facts : Calories 422 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.47 milligram of sodium
TOMATO-YOGURT CHICKEN CURRY
Provided by Aarti Sequeira
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Toast the cumin: Heat the oil in a large, deep pot over medium heat until it shimmers. Sprinkle in the cumin seeds and stir; they should sizzle on contact, become fragrant and darken slightly.
- Caramelize the onion: Immediately add the red onion and bay leaves to the pot. Cook, stirring often, until the onion is dark chestnut brown, 12 to 15 minutes.
- Make the tomato base: While the onion is cooking, drain the juice from the can of tomatoes into a liquid measuring cup; set aside. Puree the tomatoes, garlic, ginger, chiles, turmeric and paprika in a food processor.
- Saute the base: Add the tomato base to the onion mixture and cook, stirring, until thick and paste-like, 10 minutes. When the mixture starts sticking to the bottom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce clings to the meat and potatoes, about 5 minutes.
- Simmer the curry: Add the honey to the reserved tomato juice, then add enough water to make 1 1/2 cups of liquid; pour into the pot. Season with salt to your liking and bring to a boil, then reduce the heat to medium low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, 25 to 30 minutes.
- Adjust the seasoning: Gently stir the yogurt into the curry. Taste for seasoning and add salt, if necessary. Sprinkle with the Garam Masala and serve over rice. Top with cilantro.
- Shell the cardamom: Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan). Remove the seeds and discard the husks.
- Grind the spices: Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year.
CURRIED CHICKEN SALAD WITH GREEK YOGURT
This recipe is a low-fat alternative if you are looking for a yummy salad without the mayo! Greek yogurt chicken salad has extra protein without all the fat. It is easy to adjust ingredients to your liking -- add raisins or grapes for extra sweetness if you'd like!
Provided by amanda85
Categories Salad Curry Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine chicken with celery and almonds in a bowl.
- Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 8 g, Cholesterol 93.6 mg, Fat 18.3 g, Fiber 1.7 g, Protein 36 g, SaturatedFat 4.7 g, Sodium 150.1 mg, Sugar 5.2 g
ROYAL CHICKEN COOKED IN YOGURT
Steps:
- Put the yogurt into a bowl. Beat it lightly until it is smooth and creamy. Add 1/2 teaspoon of the salt, some black pepper, the ground cumin, ground coriander, cayenne, and cilantro. Mix and set aside.
- Using the remaining 1/2 teaspoon salt, season the chicken pieces on both sides and sprinkle on some freshly ground black pepper.
- Put the oil in a wide, preferably nonstick pan and set over medium-high heat. When the oil is hot, put in the cardamom pods, cloves, cinnamon, and bay leaves. Stir once and put in some of the chicken pieces, only as many as the pan will hold easily in a single layer. Brown on both sides and remove to a large bowl. Brown all the chicken pieces this way and transfer them to the bowl. Put the almonds and raisins into the same hot oil. Stir quickly. The almonds should turn golden and the raisins should plump up, which will happen very fast. Then put the chicken and its accumulated juices back into the pan. Add the seasoned yogurt. Stir to mix and bring to a simmer. Cover, turn the heat to low, and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up a bit, and reduce the sauce until it is thick and just clings to the chicken pieces. Turn the chicken pieces over gently as you do this.
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!!
Provided by JoyfulCook
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
CHICKEN IN YOGURT AND ALMOND CURRY
A simple curry recipe for all days with a rich yogurt almond sauce. For this recipe I use stabilized yogurt and it works. If you don't have it, please for more informations read: http://www.indiacurry.com/faqhints/preventyogurtcurdling.htm
Provided by Artandkitchen
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken in a bowl and coat well with ginger and garlic.
- Heat the oil in a pot and roast at medium heat the chicken for about 5-10 minutes.
- Add chili, garam masala and coriander.
- Cook for 2 more minutes turning once.
- Add yogurt, cardamom, cloves and salt.
- Cook 5 minutes.
- Turn once the chicken and cook covered 20 more minutes.
- Add almond ground and cook additional 5 minutes or until through. If the sauce is not thick enough you can add more almonds ground or some roasted flour if you have.
- Place chicken with sauce on serving dishes and top with garam masala and almonds.
- Serve with rice or naans and vegetables of course!
- Note: To the spices you can add turmeric, ginger powder, cumin, curry leaves, bay leaves or simply more of the proposed quantities.
CURRIED YOGURT MARINADE FOR CHICKEN
This is a great curry marinade and goes great with prosciutto-wrapped cherry tomatoes, fresh basil leaves, new red potatoes, cremini mushrooms, and red onions.
Provided by kristin
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Mix yogurt, curry powder, salt, and pepper together in a zip-top bag.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 2.5 g, Cholesterol 11.3 mg, Fat 5.1 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 614.2 mg, Sugar 2 g
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