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Chicken Curry With Yogurt

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Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Everyday

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