Chicken And Yoghurt Curry Food

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.

ROASTED CURRY CHICKEN THIGHS WITH YOGURT CUMIN SAUCE

Steps:

• In a small, dry, heavy skillet over moderate heat, toast the cumin seeds until fragrant, 3 to 4 minutes. Finely grind in a spice grinder or mortar and pestle. Mash the garlic to a paste and transfer half the garlic to a medium bowl. Whisk in the curry paste, 1 cup yogurt and half the cumin. Transfer the chicken to a plastic re-sealable bag and pour the yogurt mixture into the bag, making sure all the chicken is covered. Marinate in the refrigerator for at least 12 hours and up to 24 hours.
• Preheat the oven to 425 degrees F.
• Line a sheet pan with aluminum foil and top with a cooling rack.
• Remove the chicken from the marinade, place on the cooling rack in the sheet pan. Bake until cooked through, 30 to 35 minutes.
• In a small bowl, whisk the remaining 1 cup yogurt and the remaining garlic and cumin. Serve a dollop of sauce on top of the chicken.
• What really makes this recipe sing: Toasting and grinding your own spices here, makes all the difference in the world. If you don't remember when you bought that jar of cumin, then you should throw it out and start fresh.

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.

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

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

YOGURT & ALMOND CHICKEN CURRY

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.

CURRIED YOGURT MARINADE FOR CHICKEN

Steps:

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