Curried Chicken With Ginger And Yogurt Recipes
CROCKPOT CURRIED CHICKEN WITH GINGER AND YOGURT
This can be made mild or spicy, depending on the type of curry powder you use. Serve on steamed rice or your favorite cooked pasta.
Provided by Outta Here
Categories Curries
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and water.
- Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and the pepper.
- Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours.
- Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine.
- Serve with rice or pasta and sprinkle with the scallions.
Nutrition Facts : Calories 213.5, Fat 6.4, SaturatedFat 1.6, Cholesterol 125.9, Sodium 831.3, Carbohydrate 7.1, Fiber 1.9, Sugar 2.8, Protein 31.2
CHICKEN AND YOGHURT CURRY
A tasty Northern Indian Curry - not too hot, and easy to prepare--extra chili or hot sambal can be added by the individual--if they are hot heads!!
Provided by JoyfulCook
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place onion, ginger, crushed garlic and fresh coriander in blender. Blend as smooth as possible adding a small amount of water if necessary.
- Heat oil in large pan and fry the blended mixture on low heat for 2-3 minutes. Add turmeric, Garam Masala, salt and chili, fry for a further minute.
- Stir in yoghurt and tomato; simmer for 5 minutes. Add chicken, turning to coat. Simmer gently for 40 minutes. Thicken if necessary.
- Serve with rice, and accompaniments.
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- For the marinade, in a small bowl, combine the yogurt, garlic, ginger, cumin, coriander, cayenne, and salt. Put the chicken in a gallon-size resealable plastic bag, add the marinade, seal the bag, and gently shake to coat the chicken well. Refrigerate for at least 2 hours and up to 24 hours.
- For the curry, remove the chicken thighs from the marinade, discard the remainder of the marinade, and pat each thigh dry with paper towels.
- In a nonstick skillet set over medium-high heat, heat 2 teaspoons of the oil. Add the chicken thighs and cook, undisturbed, until browned on one side, 4-6 minutes. Flip the thighs and cook until cooked through, 4 to 5 more minutes. Transfer the thighs to a plate and tent with aluminum foil to keep warm.
- In the same skillet set over medium heat, heat the remaining 2 teaspoons of the oil. Add the onion and cook, stirring frequently, until lightly golden and beginning to soften, about 4 minutes
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- Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).
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