Yogurt Chicken Curry
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Yogurt Chicken Curry

A slightly different version of the regular chicken curry... the yogurt marinade adds a new dimension to the taste... thanks to my pakistani family friend for this recipe.

Nirmala Prem

Ingredients

6-serving
  1. 1 whole chicken
  2. 1 Cup yogurt
  3. 5 cloves garlic
  4. 1 ginger
  5. 10 black peppercorns whole
  6. 1/4 Teaspoon white vinegar
  7. 1/2 Teaspoon mustard seeds
  8. 1 red onion
  9. 1 tomato
  10. 1/4 Teaspoon turmeric powder
  11. 4 Teaspoons coriander powder
  12. 3 Teaspoons red chilli powder
  13. 1 Teaspoon garam masala
  14. 1 Teaspoon coriander leaves , chopped
  15. 2 green chillies , slit
  16. 4 Tablespoons oil
  17. to taste salt ,

Method

25 mins
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    Skin and clean the chicken, and cut into pieces. wash and set aside, let the excess water drain out of it.

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    In a small grinder, grind together the ginger, garlic, black pepper and vinegar to a paste (add a little water if required)

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    In a glass bowl, place the chicken pieces. then add the ground paste and mix well to coat (its best to do this by hand)

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    Add the yogurt to the chicken, and mix thoroughly by hand. leave to marinate for about 45 minutes.

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    In a non-stick kadhai, heat the oil. add the mustard seeds and let them splutter.

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    Add the finely sliced onion and green chillies to the kadhai, and saute till the onion turns translucent.

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    Add the turmeric powder and mix well.

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    Add the chopped tomatoes, along with a dash of salt. (this will help to sweat the tomatoes down quickly)

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    Whne the tomatoes release their juices, add the red chilli powder and coriander powder. roast this 'masala base' well for about 5 minutes, till the powdered spices lose their raw smell and take on a deep brownish colour.

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    Add the marinated chicken pieces, and stir gently but thoroughly to ensure that the masala coats the chicken pieces well. the chicken should turn a whitish colour.

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    Add a little water to the kadhai (about 1/2 cup). bring to the boil, then cover and simmer gently for about 10 minutes.

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    Check for seasoning, and add salt at this stage. cook for a further 2 minutes.

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    Add the chopped coriander, stir and turn off the heat.

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    Transfer to a serving dish, and serve hot with rice or rotis and a 'kachumber' salad on the side.

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