Best Chicken In Yogurt And Almond Curry Recipes

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CHICKEN CURRY



Chicken Curry image

This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!

Provided by Jennifer Segal, inspired by Cooks Illustrated

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 13

1¼ pounds boneless, skinless chicken breasts, cut into ¼-inch strips
Salt and freshly ground black pepper
2½ teaspoons curry powder, divided
3 tablespoons vegetable oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 cups low sodium chicken broth, best quality such as Swanson
1 tablespoon cornstarch
2 teaspoons sugar
1 cup frozen peas (no need to thaw)
¼ cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
¼ cup chopped fresh cilantro

Steps:

  • Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder.
  • Heat 1½ tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
  • Add the remaining 1½ tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1½ teaspoons curry powder and cook until fragrant, about a minute more.
  • Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and ⅛ teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
  • Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

Nutrition Facts : Calories 361, Fat 16g, Carbohydrate 15g, Protein 36g, SaturatedFat 2g, Sugar 6g, Fiber 3g, Sodium 830mg, Cholesterol 93mg

IRRESISTIBLE CHICKEN CURRY



Irresistible Chicken Curry image

This Indian-inspired chicken curry is rich, creamy and saucy. Serve it with rice or naan bread so that you have something to pick up all of the creamy sauce. We do not recommend substituting the yogurt or cream in this recipe since they add richness and flavor to the sauce.

Provided by Adam and Joanne Gallagher

Categories     Main

Time 1h5m

Yield Makes 4 servings

Number Of Ingredients 17

1 to 1 ½ pounds boneless, skinless chicken thighs or breast
1 1/2 teaspoons fine sea salt
1 teaspoon ground cumin
3/4 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper, optional for heat, add an extra 1/4 teaspoon for medium-spicy
6 medium cloves garlic, peeled
A 1-inch cube of fresh ginger, peeled
1 medium onion, roughly chopped
1 1/2 cups water
3 tablespoons vegetable oil or use ghee
2 tablespoons tomato paste
4 tablespoons full-fat plain unsweetened yogurt
1 teaspoon Garam Masala, see notes
3 tablespoons heavy cream
Handful cilantro leaves, chopped, optional for serving

Steps:

  • Cut the chicken into 1-inch pieces, and then add to a bowl. If you'd like to leave the chicken uncut or if you are using bone-in chicken pieces, the chicken can be left whole.
  • Scatter 1/2 teaspoon of the salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.
  • Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator.
  • Add garlic, ginger, onion and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. An immersion blender with cup attachment can also be used.
  • Heat the oil or ghee in a wide skillet (with lid) over medium-high heat. Arrange the marinated chicken into the pan so that it is in one layer and brown on both sides. Remove the chicken from the pan and place the skillet back onto the heat.
  • Add the onion-ginger mixture and cook, stirring often, until all of the water has evaporated, about 5 minutes.
  • Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander and 1/4 teaspoon turmeric over the onion-ginger mixture, and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium-low and then cook another minute.
  • Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding anymore.
  • Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes.
  • Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).
  • Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.

Nutrition Facts : ServingSize 1/4 of the recipe, Calories 330, Fat 19.2g, SaturatedFat 11.6g, Cholesterol 141.8mg, Sodium 1022.8mg, Carbohydrate 7.8g, Fiber 1.2g, Sugar 3.2g, Protein 30.8g

YOGURT & ALMOND CHICKEN CURRY



Yogurt & almond chicken curry image

Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time

Provided by Lulu Grimes

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 15

2 green chillies , roughly chopped
100g ground almonds
thumb-size piece ginger , grated
4 garlic cloves
200ml single cream
2 tbsp vegetable oil
1 onion , finely chopped
3 cloves
2 cardamom pods
1 cinnamon stick
4 tsp garam masala
12 skinless, boneless chicken thighs
100g full-fat natural yogurt
20g pack coriander , chopped
naan bread or basmati rice, to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.
  • Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.
  • Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.

Nutrition Facts : Calories 422 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.47 milligram of sodium

CHICKEN IN YOGURT AND ALMOND CURRY



Chicken in Yogurt and Almond Curry image

A simple curry recipe for all days with a rich yogurt almond sauce. For this recipe I use stabilized yogurt and it works. If you don't have it, please for more informations read: http://www.indiacurry.com/faqhints/preventyogurtcurdling.htm

Provided by Artandkitchen

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1/2 kg boneless chicken (deskinned) or 4 chicken legs (deskinned)
1 tablespoon ginger (grated)
2 tablespoons oil
4 garlic cloves (crushed)
1/2 teaspoon red chili powder (to taste!)
1 teaspoon coriander powder
1 teaspoon garam masala
2 cups plain yogurt, if possible stabilized
3 green cardamoms, crushed
2 cloves
1/2 salt (to taste)
2 tablespoons almonds (ground)
1/4 garam masala (for topping)
1 tablespoon almonds, splits (for topping, roasted)

Steps:

  • Place chicken in a bowl and coat well with ginger and garlic.
  • Heat the oil in a pot and roast at medium heat the chicken for about 5-10 minutes.
  • Add chili, garam masala and coriander.
  • Cook for 2 more minutes turning once.
  • Add yogurt, cardamom, cloves and salt.
  • Cook 5 minutes.
  • Turn once the chicken and cook covered 20 more minutes.
  • Add almond ground and cook additional 5 minutes or until through. If the sauce is not thick enough you can add more almonds ground or some roasted flour if you have.
  • Place chicken with sauce on serving dishes and top with garam masala and almonds.
  • Serve with rice or naans and vegetables of course!
  • Note: To the spices you can add turmeric, ginger powder, cumin, curry leaves, bay leaves or simply more of the proposed quantities.

CURRIED CHICKEN SALAD WITH GREEK YOGURT



Curried Chicken Salad with Greek Yogurt image

This recipe is a low-fat alternative if you are looking for a yummy salad without the mayo! Greek yogurt chicken salad has extra protein without all the fat. It is easy to adjust ingredients to your liking -- add raisins or grapes for extra sweetness if you'd like!

Provided by amanda85

Categories     Salad     Curry Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

1 pound cooked chicken breast, chopped
2 stalks celery, chopped
½ cup sliced almonds
¾ cup Greek yogurt
2 teaspoons honey
1 ½ teaspoons lemon juice
1 ½ teaspoons curry powder
salt and ground black pepper to taste

Steps:

  • Combine chicken with celery and almonds in a bowl.
  • Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 8 g, Cholesterol 93.6 mg, Fat 18.3 g, Fiber 1.7 g, Protein 36 g, SaturatedFat 4.7 g, Sodium 150.1 mg, Sugar 5.2 g

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