Return to Content

Chicken Curry with Yogurt

Chicken Curry with Yogurt
1 vote, 3.00 avg. rating (69% score)
by

Yield: 4 to 6 servings

Ingredients:

  • 2 cups plain yogurt
  • 2 ripe tomatoes, chopped
  • 2 cloves garlic, chopped
  • 1-inch piece fresh gingerroot, peeled and chopped
  • 2 hot green chilies, chopped
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cumin
  • 1 chicken (2 to 3 pounds) or chicken pieces, boned, skinned, and cut up
  • 2 tablespoons oil
  • 2 large sweet onions, chopped
  • salt and pepper, to taste

Instructions:

In a large bowl, combine the yogurt, tomatoes, garlic, gingerroot, chilies, and spices. Marinate the chicken in this mixture for an hour or two. In a heavy skillet, heat the oil over medium heat, and saute the onions until soft. Add the chicken with its marinade, and cook, covered, over medium heat for about 45 minutes, or bake it in the oven at 350 degrees F until the chicken is tender, about 1 hour. Add salt and pepper to taste. Serve with rice.
Updated Thursday, May 8th, 2003
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Chicken Curry with Yogurt

  1. Elaine Warren September 12, 2003 at 2:53 pm #

    I added some vegetables to the mix, and it turned out that there wasn’t enough sauce so it was a little dry. I’d make it again, but Id make more sauce.

    My husband LOVED it.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350