Chicken and Yoghurt Curry

    45 minutes

    This is a full flavoured but healthy chicken curry from India, it is also a good meal for those with diabetes (I have gestational diabetes and my father has type 2). So simple and tasty and my kids LOVE it.

    1 person made this

    Serves: 4 

    • 1 kg chicken thighs, trimmed of fat and cut into chunks (1.5-2cm)
    • 3 cloves of garlic (or substitute for 1-2 teaspoons minced garlic)
    • 1 medium onion, roughly chopped
    • 1 teaspoon finely chopped ginger (can use jarred)
    • 1/2 cup corriander (include roots and stems for fuller flavour)
    • 1 1/2 tablespoons oil
    • 1 teaspoon salt
    • 1 teaspoon ground tumeric
    • 1/2 teaspoon chilli powder (optional)
    • 1 1/2 teaspoons garam masala (find this in spices aisle)
    • 1/2 cup lite natural yoghurt
    • 2 ripe tomatoes

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Place garlic, onion, ginger and coriander in a blender and blend until it makes a paste.
    2. Heat oil in a heavy based saucepan and fry mixture for about 5 min. Add salt, turmeric, chilli and garam masala to mix and fry for a further minute or so.
    3. Stir in yoghurt and tomatoes and fry until the liquid dries up and the mixture is the consistency of a thick puree.
    4. Add chicken pieces and stir, coating them in the mixture. Turn the heat down low, cover and cook until chicken is tender.
    5. Remove lid and if liquid has not evaporated turn up heat and cook until it dries up stirring the bottom of the pan to prevent burning. Garnish with extra coriander leaves, serve with rice or chapatis and enjoy.

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