The Skinny Cooks' Yoghurt Curry Chicken

Chicken Curry
Chicken Curry with Yoghurt
Makes 2 servings in 1 hour
Posted by The Skinny Cook  : 15 August 2001

 Chicken / Asian (Malaysia) / Main Dish / Stove / No marination
 

Did I already post curry recipes on this website? Oh yes I did (Curry-Recipe : Ssussi's Curry Chicken, Curry-Recipe :Stef's "fast" Curry Chicken...) and I just can't get enough of it!

Here another delicious one with yogurt, making sure there is again a lot of delicious gravy.

 We add tomatoes in order to make a thick and healthy gravy. You can also add in more potatoes : the starch of the potatoes will bind the gravy.

This is a recipe for people you want to make their own curry-mixture. Experiment with the ingredients until you reach your own "perfect" curry-powder.

Read also the Skinny Cook's fastest Curry Chicken Recipe : Rush-Rush Chicken Curry : ready in 30 minutes, included taking 1 shower!

  INGREDIENTS

• 2 times 2 tablespoons oil
• 1/2 chicken, cut into (10) pieces
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 inch (2,5cm) fresh root ginger, finely grated
• 3 cardamom pods
• 1 teaspoon cinnamon powder
• 1 clove
• 1/2 teaspoon fennel seeds
• 1 teaspoon paprika
• 2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric
• 5 oz (150 gr) yogurt(1 little pot)
• 1 big potato, diced in 12 pieces
• 3 tomatoes, peeled and chopped3
• 1 tsp salt
• 1 tsp sugar
• leafs from 2 sprigs of coriander
   

  PREPARATION

1. Heat 2 tablespoons of oil in a pan, add the onion, garlic, ginger, cardamom seeds, cinnamon, cloves and fennel seeds and fry until the onion is golden.
2. Add the paprika, ground coriander, cumin, chili powder and turmeric and continue to fry until the oil runs free from the spice mixture.
3. Drain off the oil, stir in the yogurt and : puree in a blender or food processor until smooth.
4. Fry the chicken pieces in the remaining oil for 5 minutes.
5. Add the blended spice mixture, the potato, tomatoes, salt and cook over low heat for about 30-45 minutes : until the meat and vegetables are done.
6. To serve : add extra salt to taste and sprinkle with the coriander leaves.