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Chicken and Yoghurt Curry


Chicken breasts (thighs)
Plain flour
60 Grams
Ground turmeric
1/4 Teaspoons
Cayenne pepper
1/4 Teaspoons
Dry English mustard
1/4 Teaspoons
Crushed coriander seeds
1/4 Teaspoons
Clove Garlic
medium onions
Olive oil
2 Tablespoons
Ground cumin
1 Teaspoons
Ground Turmeric
2 Teaspoons
Chicken stock Milliliters
Bay leaf
Tomato Puree
2 Teaspoons
Single or double Cream
1 Tablespoons
Green yoghurt
White rice to serve

Preparation mode:

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Preheat the over to 190 degrees C/ 350 degrees F/ gas mark 4
1. Sweat the onions in olive oil until soft and chop the chicken into chunks.
2. Put the flour, 1/4 tsp turmeric, 1/4 tsp cayenne, English mustard and coriander seeds in a food bag and add the raw chicken chunks, shaking it to coat the chicken pieces with the flour.
3.Heat the oil in a saute pan, add the chicken and brown all over
Add the chicken to the onions
4. Put the garlic, cumin and turmeric into a casserole dish and cook for two minutes. Add the stock, bay leaf, tomato puree and lemon juice. Season to taste with salt and pepper. Bring slowly to boil, stirring continuously.
5. Add the chicken and onions. Cover with a lid and place in the oven for 45-50 minutes or until chicken is tender. Turn off oven.
6. Add the yogurt and the cream, and stir in when just about to serve.
Serve with rice and poppadoms