Yogurt With Sautéed Tomatoes And Coconut Recipes

COCONUT CHICKEN CURRY WITH YOGURT

Steps:

• In a heavy pan, sauté butter, onions and garlic until soft and lightly brown.
• Add spices, and fry 2-3 minutes, stirring constantly.
• Add chicken, and brown on all sides.
• Mix yogurt turmeric, and coconut milk together and add to chicken. Cover with a tight fitting lid and simmer 35-45 minutes until chicken is tender. Remove cinnamon sticks and cardamom pods. Serve hot with rice.
• Optional: substitute 2 1/2 tsp curry powder for coriander, cumin and cayenne pepper.

TOMATO YOGURT SAUCE

Steps:

• In a saucepan, heat the oil and sauté garlic.
• Stir in tomato paste, oregano, and pepper.
• Stir until sauce is heated through.
• Remove from heat and stir in yogurt.
• Warm mixture on low heat just until it is warmed.

YOGURT WITH SAUTéED TOMATOES AND COCONUT

Steps:

• 1. Prepare the coconut milk. Then, in a serving bowl, lightly mix together the yogurt, coconut milk, ginger, cilantro, green chili peppers, coconut, and salt. (It should not be smooth)2. Heat the oil in a small nonstick saucepan over medium-high heat and add the red chili peppers, dal, mustered and cumin seeds they should sputter upon contact with the hot oil, so cover the pan and lower the heat till the spluttering subsides. Quickly add the curry leaves and stir 30 seconds. Add the tomatoes and cook, stirring, until softened, about 2 minutes, then fold everything into the yogurt. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.