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Chicken Curry With Yogurt

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  Chicken breast 4 , skinned and halved
  Leek 1 Small, sliced
  Dry white wine 125 Milliliter
  Bay leaf 1
  Onions 2 Large, chopped
  Carrot 1 , thickly sliced
  Courgettes 2 Large, sliced
  Sunflower oil 2 Tablespoon
  Garlic 2 Clove (10 gm), finely chopped
  Curry powder 2 Tablespoon
  Grated ginger 2 Tablespoon
  Fennel bulb 1 , chopped
  Tomatoes 3 , peeled and chopped
  Water 500 Milliliter
  Apple 1 , coarsely chopped
  Celery stick 2 , sliced
  Carrots 2 Large, sliced
  Parsley sprigs 4
  Natural low fat yogurt 250 Milliliter
  Salt To Taste
  Ground black pepper To Taste

Combine chicken, wine, leek, bay leaf, parsley and carrot in a saucepan, add water.
Bring to the boil, reduce heat to a simmer, cover, cook until chicken is tender.
Measure 375ml of the liquid, reserve to make the curry, leave chicken to cool in remaining poaching liquid.
Heat oil in a flameproof casserole, add garlic and ginger, saute until softened, about 2 minutes.
Add curry powder, tomatoes, fennel, apple, courgettes, celery, carrots, onions and the reserved liquid.
Bring to the boil, reduce heat to a simmer, cook uncovered until sauce is thick, about 1 hour.
Add a little more poaching liquid if sauce becomes too thick.
Remove chicken from poaching liquid, cut into bite size pieces.
Add to sauce, together with yogurt.
Heat gently and season to taste.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2224 Calories from Fat 450

% Daily Value*

Total Fat 51 g78.9%

Saturated Fat 10.2 g51.1%

Trans Fat 0.2 g

Cholesterol 414 mg138%

Sodium 1508.6 mg62.9%

Total Carbohydrates 235 g78.2%

Dietary Fiber 53.8 g215.2%

Sugars 101.1 g

Protein 202 g404.6%

Vitamin A 891.7% Vitamin C 449.1%

Calcium 135.9% Iron 155.5%

*Based on a 2000 Calorie diet

Chicken Curry With Yogurt Recipe