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.
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
- Mix the ginger, garlic, turmeric, chilli powder and ground coriander into a smooth paste, using a mortar and pestle if possible.
- 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.
- 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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