Chicken and Yoghurt Curry
At a Glance
- Prep
- 40 minutes
- Cook
- 40 minutes
- Total
- 1 hour 20 minutes
- Servings
- 4-6 serving(s)
Categories
- Curries
- Main Course
- Northern Indian
- Simmered
- Easy
Dietary
- Very Low Carb
Allergens
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
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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Equipment
Blender, large pan
Ingredients
- 1 1/2 tablespoons cooking oil or 1 1/2 tablespoons ghee
- 2 lbs skinless chicken thighs
- 1 onion, medium diced
- 3 garlic cloves, crushed
- 1/2 cup fresh coriander
- 1 teaspoon grated fresh ginger
- 1 teaspoon turmeric, ground
- 1 1/2 teaspoons garam masala, ground
- 3/4-1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup low-fat yogurt
- 2 tomatoes, ripe skinned and chopped
Instructions
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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