Chicken in Curried Yoghurt Sauce


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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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