CHICKEN AND YOGHURT CURRY

Chicken and Yoghurt Curry image

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

Ingredients

1 1/2 tablespoons cooking oil or 1 1/2 tablespoons ghee
2 lbs skinless chicken thighs
1 onion, medium diced
3 garlic cloves, crushed
1/2 cup fresh coriander
1 teaspoon grated fresh ginger
1 teaspoon turmeric, ground
1 1/2 teaspoons garam masala, ground
3/4-1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup low-fat yogurt
2 tomatoes, ripe skinned and chopped

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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