6 spicy indian yogurt curry Recipes

cooked basmati rice, boneless skinless chicken breasts (cut into about 3/4-inch pieces), salt, pepper, vegetable oil, butter, onions, chopped, fresh minced garlic (to taste), dried chili pepper flakes (or to taste) or 1/4 tsp cayenne pepper, curry powder (or use more if desired), minced fresh ginger, cardamom, jalapeno peppers, seeded and chopped or 2 serrano chilies, seeded and finely chopped, full-fat plain yogurt, raisins, chopped cashews (or to taste)

sweet potatoes, peeled and roughly cubed, peeled plum tomatoes, chickpeas, drained, dried chili pepper flakes, mild curry paste, baby spinach leaves, chopped fresh coriander, chapati (indian flatbreads), fat free greek yogurt

onion, thinly sliced and separated into rings, garlic, minced, grated gingerroot, cooking oil, curry powder, bottled barbecue sauce, paprika, salt, hot pepper sauce, plain low-fat yogurt

yoghurt (approx. 1 cup or person) or 2 cups curds , excess water removed and whipped nicely (approx. 1 cup or person), onion, chopped finely, curry leaves, mustard seeds (cumin seeds) or 1/2 tsp same amount jeera powder (cumin seeds), green chili, sliced, red chili powder (optional and if you like it spicy), turmeric powder, asafetida powder, salt, sugar (optional), coriander leaves (to garnish ), oil , as per requirement