Chicken in Curried Yoghurt Sauce

    Chicken in Curried Yoghurt Sauce


    3 people made this

    This is a variant on chicken curry that uses fenugreek and yoghurt to create a rich, fragrant sauce. Serve over hot white rice.

    Serves: 4 

    • 1 (4cm) piece fresh ginger, chopped
    • 1 tablespoon minced garlic
    • 1/2 tablespoon turmeric
    • 1/2 tablespoon chilli powder
    • 1/2 tablespoon ground coriander
    • 1/2 cup corn oil
    • 1/2 teaspoon fenugreek seeds
    • 500g plain yoghurt
    • 2 cups chopped fresh coriander
    • 2 green chillies, chopped
    • 1 tsp salt
    • 1 kg skinless, boneless chicken breasts, cut into cubes

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Mix the ginger, garlic, turmeric, chilli powder and ground coriander into a smooth paste, using a mortar and pestle if possible.
    2. Heat the oil in a large frypan over medium heat. Cook the fenugreek seeds in the oil until fragrant, 2 to 3 minutes; stir in the paste; cook until the oil separates from the mixture, about 20 minutes.
    3. Mix in the yogurt, fresh coriander, chillies and salt; cook until thick, 5 to 6 minutes. Add the chicken; cook for 10 minutes.

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