Yoghurt chicken curry

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 412kcal

Ingredients

  • 500 g boneless chicken cut into bite-sized pieces
  • 200 g plain yogurt
  • 2 tbsp vegetable oil
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (adjust to your spice preference)
  • 1/2 tsp garam masala
  • 1 cup tomato puree or crushed tomatoes
  • salt to taste
  • fresh coriander leaves for garnish (optional)

Instructions

Marinate the Chicken:

  • In a mixing bowl, combine the yogurt, half of the minced garlic, half of the minced ginger, half of the ground cumin, half of the ground coriander, turmeric powder, chili powder, and a pinch of salt.
  • Add the chicken pieces to the yogurt mixture, ensuring they are well-coated. Marinate for at least 30 minutes (or longer for better flavor) in the refrigerator.

Cook the Chicken:

  • Heat the vegetable oil in a large, deep skillet or saucepan over medium heat.
  • Add the chopped onions and sauté until they become soft and translucent.
  • Add the remaining minced garlic and ginger and sauté for another minute until fragrant.

Spice it Up:

  • Add the remaining ground cumin and ground coriander to the skillet and sauté for a couple of minutes to toast the spices.
  • Stir in the tomato puree or crushed tomatoes, and simmer for 5-7 minutes until the mixture thickens and the oil starts to separate from the tomato sauce.

Add the Marinated Chicken:

  • Carefully add the marinated chicken pieces along with the yogurt marinade into the skillet.
  • Cook the chicken in the sauce for about 15-20 minutes, stirring occasionally until the chicken is cooked through and the sauce thickens further.
  • If the sauce becomes too thick, you can add a little water to achieve your desired consistency.

Finish with Garam Masala:

  • Sprinkle garam masala over the chicken curry and stir well.
  • Taste the curry and adjust the seasoning by adding more salt or chili powder if needed.

Serve:

  • Garnish the yogurt chicken curry with fresh coriander leaves if desired.
  • Serve hot with rice or naan bread.
    Enjoy your homemade yogurt chicken curry!
Nutrition Facts
Yoghurt chicken curry
Amount per Serving
Calories
412
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
11
g
Cholesterol
 
129
mg
43
%
Sodium
 
146
mg
6
%
Potassium
 
714
mg
20
%
Carbohydrates
 
13
g
4
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
24
g
48
%
Vitamin A
 
582
IU
12
%
Vitamin C
 
11
mg
13
%
Calcium
 
103
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating