Chicken Curry with Yogurt
By Yankee Magazine|May 08 2003|
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.
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.