Chicken and Yoghurt Curry |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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!! 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 |
Directions:
1. Place onion, ginger, crushed garlic and fresh coriander in blender. Blend as smooth as possible adding a small amount of water if necessary.
2. 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. Stir in yoghurt and tomato; simmer for 5 minutes. Add chicken, turning to coat. Simmer gently for 40 minutes. Thicken if necessary.
4. Serve with rice, and accompaniments.
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