Basic Curry Simmered in Yogurt. These useful spices can be used to cook so many different meals! Make sure to wash and dry Okra before frying else it becomes sticky. This simplest of curry sauces is a tangy and pungent mix of yogurt and curry powder.
Creamy taste without a creamy waist! Back in college I had a friend that could take some protein, curry powder and rice and just make a amazing curry. I'm interested in learning how to do that. You can cook Basic Curry Simmered in Yogurt using 10 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Basic Curry Simmered in Yogurt
- You need 2 of Chicken thighs.
- You need 200 grams of Plain yogurt.
- It’s 1 medium of Onion.
- It’s 1 clove of Garlic.
- Prepare 1 piece of Ginger.
- It’s 2 tbsp of Curry powder.
- Prepare 2 of Red hot peppers.
- You need 3 tbsp of Ketchup.
- Prepare 1 of Consomme soup stock cube.
- It’s 8 of Shishito peppers.
I can confirm that traditional Greek-stylel yoghurt works well in curries and tandoori marinades. Use plain (ie natural) yoghurt in preference to. Yogurt Chicken Curry – The chicken curry from Northern India which is must try for every Indian food lover. This flavorful curry has no sugars, no nuts, no I usually use Greek yogurt because it is closest and ready-to-use match of hung-curd (yogurt).
Basic Curry Simmered in Yogurt instructions
- Remove the skin from the chicken and set aside. Chop the chicken into pieces, season with salt and pepper, and let it sit for about 10 minutes. Grate the onion, garlic, and ginger, and macerate in the chicken. Pour a mixture of the yogurt, curry powder, and ketchup. Add red hot peppers. Let sit for about 30 minutes..
- Fry the skin to render the fat and remove from the pan. Briefly stir-fry the shishito peppers with the oil from the skin, and remove from the pan. Add the macerated chicken (excluding the sauce) to the pan, and briefly stir-fry. Add the sauce, shishito peppers, and consomme. Simmer for 15 minutes over low heat. When thickened, it's done..
I add yogurt in small batches and mix well after every. If you love yogurt, making your own should be a culinary rite of passage, along the lines of baking your own bread or roasting a chicken, though easier than either. Mere minutes of active time, and the payback is huge: a pot of tangy, silky yogurt. The yogurt will curdle a few seconds after it is dumped in the pot. The point is, you don't lumps of curdled yogurt.