If you
love curry flavoured chicken that is not too spicy with some thick sauce then
this creamy curry chicken is suitable for you.
The thick sauce comes with the addition of natural yoghurt.
Original recipe uses evaporated milk but I always like to replace evaporated milk or coconut milk with yoghurt when cooking curries. Suppose to be healthier? The fragrant aroma is the effect of using
butter to fry the curry leaves and curry powder.
This
curry goes well with bread, naan and rice.
Recipe
Source – Yum Yum Magazine No. 60 [slightly modified]
Ingredients
3
chicken thighs – washed, deboned, cut into bite size pieces
Marinade
- 1 tsp salt and 1 tbsp cornstarch
2 tbsp
butter
2 sprigs
curry leaves
2 tbsp meat
curry powder
1 tbsp chopped
garlic
1 big
onion – cut wedges
Seasoning
½ tsp
salt, 1 tsp sugar
1 cup
[135 ml] natural yoghurt
- Marinate chicken with marinade for 10 minutes.
- Heat a non-stick wok with some oil, pan fry chicken pieces until golden brown and cooked through. Dish up.
- Remove excess oil, melt butter in wok, sauté garlic, curry leaves and curry powder until fragrant.
- Add in fried chicken pieces, onions, seasoning and stir fry to mix.
- Cook for several minutes.
- Dish up
to serve.
I submitting this post to Cook Your Books Event #23 [May 2015] hosted by Joyce of Kitchen Flavours
I'm also submitting this to Little Thumbs Up Event May 2015 - Yoghurt organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Cheryl of Baking Taitai
Hi Kimmy,
ReplyDeleteYour yogurt curry looks so 'ho chiak'
Going to add extra steam rice for this :D
mui
Kimmy, the curry sauce is very thick, just the way I like it!
ReplyDeleteHi Mui, this is a jiffy way to cook curry. Very few ingredients.
ReplyDeleteHi Phong Hong, yes, it's very thick sauce all from the yoghurt. That's why the chicken has to be fried first otherwise it won't cook easily with the thick yoghurt.
ReplyDeleteHi Kimmy,
ReplyDeleteFrom your pictures, I can tell that this curry chicken looks really yummy and creamy... drool drool :p
Zoe
Hi Zoe, it is yummy but if you love it spicy then, this curry isn't spicy.
ReplyDeleteHi Kimmy,
ReplyDeleteYour curry looks really creamy and delicious! Must be really good with plain white rice!
Thanks for linking with CYB!
p/s : I'm glad that you have made a decision on the copyright thing! Go with what works best for you! :)
Hi Joyce, read the text that you shared which is helpful and still it is very subjective basing on individual's interpretation. I believe that so long as whatever you shared is not solely used for commercial purposes or done intentionally then it isn't a problem. Too much of a rephrasing and rewriting could lead to distortion of the whole piece of article rendering it useless. Thanks for hosting the event, it is an inspiration for us to try new recipes thus enjoying more varieties of food.
ReplyDeleteHi Kimmy, I like curry and yours especially with the replacement of yogurt, sedap! Thanks for sharing and linking to LTU yogurt event. Looking forward to more sharing from you. Have a blessed weekend!
ReplyDeleteHi Kimmy,
ReplyDeleteMy MIL ever used milk to cook curry. I've never tried using yogurt to cook curry. I always use coconut milk and silly & stubborn old me sometimes got indigestion ... cut down curry but crave for it.
May try this as my girl can't take too spicy food. Thanks for sharing ^-^!
Hi Cheryl, I would like to share more recipes if possible but the commotion created by KT is quite sickening. I'm discarding many recipes [esp. those of food bloggers] which I have bookmarked to do just in case I come across another 'KT'. Using yoghurt in curry is a good option especially if you are cooking a small quantity. It is very creamy and healthy too.
ReplyDeleteHi Karen, this curry is not spicy at all. I always act 'clever' by using yoghurt to replace coconut milk and evaporated milk cos' some curries only require very little of the cream. I even use it in salads to replace mayonnaise. Yoghurt is a good choice if you have indigestion problem with coconut milk.
ReplyDelete