Ingredients
-
1 1/2
-
2
-
1
-
3
-
1/2
-
1
-
1
-
1 1/2
-
3/4 - 1
-
1/2
-
1/2
-
2
-
-
-
Directions
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!!, Love it much appreciated!!!, 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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Steps
|
1
Done
|
Place Onion, Ginger, Crushed Garlic and Fresh Coriander in Blender. Blend as Smooth as Possible Adding a Small Amount of Water If Necessary. |
|
2
Done
|
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. |
|
3
Done
|
Stir in Yoghurt and Tomato; Simmer For 5 Minutes. Add Chicken, Turning to Coat. Simmer Gently For 40 Minutes. Thicken If Necessary. |
|
4
Done
|
Serve With Rice, and Accompaniments. |
