Coconut Chicken Curry With Yogurt |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 5 |
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A delightful curry dish, with a surprisingly sweet taste. Adapted from Extending the Table cookbook. Ingredients:
2 tablespoons butter |
3 medium yellow onions, chopped |
3 garlic cloves, minced |
1/2 teaspoon ground ginger (or 1 inch grated gingerroot) |
6 whole cloves |
6 whole cardamom pods or 1/2 teaspoon ground cardamom |
2 cinnamon sticks or 1 teaspoon ground cinnamon |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/2 teaspoon ground cayenne pepper (optional) |
1 teaspoon salt |
3 lbs skinless chicken thighs |
1 cup nonfat yogurt |
2 teaspoons turmeric |
1 cup coconut milk |
2 tablespoons raisins (optional) |
Directions:
1. In a heavy pan, sauté butter, onions and garlic until soft and lightly brown.
2. Add spices, and fry 2-3 minutes, stirring constantly.
3. Add chicken, and brown on all sides.
4. 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.
5. Optional: substitute 2 1/2 tsp curry powder for coriander, cumin and cayenne pepper.
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