Chicken And Yoghurt Curry Recipes

INDIAN STYLE CHICKEN YOGURT CURRY

Steps:

• Place spices, salt and pepper, onion, garlic and passata in a slow cooker and stir until well combined.
• Add chicken and stir well
• Cook on high for 4 hours
• About 20 minutes before serving, slowly add about 1 cup of hot liquid, bit by bit to the whole milk yogurt to slowly warm it up and prevent curdling.
• Pour yogurt back into slow cooker and continue to heat
• Serve with rice and naan bread, fresh lime wedges and cilantro

CHICKEN AND YOGHURT CURRY

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.

TOMATO-YOGURT CHICKEN CURRY

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.

CURRY MARINATED CHICKEN

Steps:

• Remove skin from chicken
• Mix all other ingredients in a bowl
• Place chicken in a large flat pyrex dish
• Cover chicken in marinade
• Cover and marinade in fridge for 4 to 24 hours
• Cook in oven gas mark 6/200c for an hour
• Serve with whatever you like such as rice, salad, veg curry

CURRIED YOGURT MARINADE FOR CHICKEN

Steps:

• Mix yogurt, curry powder, salt, and pepper together in a zip-top bag.