Raita For Southern Indian Chicken Curry Recipes

INDIAN-INSPIRED CHICKEN WITH RAITA

Steps:

• Mix 1 cup yogurt, 2 cloves garlic, salt through red pepper in a large re-sealable food storage bag to blend. Add chicken; marinate in refrigerator 4 to 24 hours.
• Preheat broiler. Cover baking sheet with foil. Place chicken on prepared baking sheet. Broil 6 inches from heat about 30 minutes or until cooked through, turning once.
• Meanwhile, make Raita. Mix cucumbers, 1/3 cup yogurt, cilantro, garlic, salt and pepper in a small bowl. Serve alongside chicken.

TRADITIONAL INDIAN RAITA

Steps:

• Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

SOUTHERN INDIAN CHICKEN CURRY WITH MUSTARD SEEDS

Steps:

• Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Add the chiles, mustard seeds, cinnamon, and urad dal; cook, shaking the pot, until the seeds pop, about 45 seconds. Add the shallots, garlic, and curry leaves; cook, stirring, until the shallots are golden, about 4 minutes. Add the ginger; cook, stirring, 1 minute. Add the tomatoes; cook, stirring, 2 minutes.
• Add the chicken; sprinkle with the turmeric and 1 1/2 teaspoons salt. Cook, stirring occasionally, about 4 minutes. Stir in 2 cups water. Bring to a boil. Cover; reduce heat to medium-low. Simmer until the chicken is very tender, about 30 minutes.
• Uncover. Bring to a boil over medium-high heat. Boil until the sauce coats the meat, about 10 minutes. Season with salt. Serve with raita and pooris, if desired.

RAITA FOR SOUTHERN INDIAN CHICKEN CURRY

Steps:

• Grate enough cucumber on the large holes of a box grater to measure 1/2 cup. Transfer to a clean kitchen towel, and squeeze out as much liquid as possible.
• Stir together cucumber, yogurt, and salt in a small bowl. Stir before using, and sprinkle with chili powder.