Chicken yoghurt curry recipe
Chicken Yoghurt Curry recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
Ingredients
| 1 tsp | cumin |
| 1 tsp | coriander |
| 2 tbsp | oil |
| 1 | onion, in fine slices |
| 600 g | chicken breast fillet, chopped |
| ½ tsp | salt |
| 350 ml | yoghurt |
| 120 ml | double cream |
| 1 tbsp | ground almonds |
| ½ tsp | garam masala |
| 3 | cloves |
| 1 | bay leaf |
| 60 g | raisins |
Instructions
Heat 1 tablespoon of oil in a saucepan. Stew the onions in it for 15 minutes until they are very soft.
In the meantime heat the rest of the oil in a big pan. Brown the chicken from all sides. Add the onions. Stir in cumin, coriander, salt, yoghurt, double cream, almonds and garam masala. Simmer on medium heat. After 5 minutes add the cloves, bay leaf and raisins. Simmer for 40 minutes until the sauce has been reduced and thickened.
Serve with rice.
Preparation time:
ca. 1 hr 10 min
ca. 1 hr 10 min
medium
n/a
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