Chicken & Yoghurt Curry
chicken, indian
2 lb roasting chicken
1 1/2 teaspoon garam masala
1 medium onion, roughly chopped
1 1/2 teaspoon salt
3 cloves garlic, peeled
1/2 teaspoon chilli powder, optional
1 teaspoon finely chopped fresh ginger
1/2 cup yoghurt
1/2 cup fresh coriander or mint
1 leaves
2 ripe tomatoes, diced
1 1/2 tablespoon ghee or oil
1 teaspoon ground tumeric
1 extra chopped mint or
1 coriander leaves to garnish
Cut up chicken into serving pieces, or use chicken pieces of one kind ~ drumsticks, thighs or half breasts.
Put into container of electric blender: onion, garlic, ginger, fresh coriander or mint. Blend to a smooth puree.
Heat oil in a heavy saucepan and fry the blended mixture, stirring, for about 5 min. Add tumeric, garam masala, salt and chilli powder and fry for a further minute. Stir in yogurt and tomatoes, and fry until liquid dries up and the mixture is the consistency of thick puree.
Add chicken pieces, turning them in the spice mixture so they are coated on both sides, then turn heat low, cover tightly and cook until chicken is tender. If the liquid from chicken has not evaporated by the time the flesh is cooked, uncover and raise heat to dry of excess liquid, stirring gently at the base of the pan to prevent burning.
Garnish with chopped herbs and seve with rice or chapatis. Yield: 4 servings
Yield: 1 servings