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Simply Delicious: Healthy Yoghurt Chicken Curry Recipe

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When it comes to my dad’s favourite dish, he can’t say no to a good, flavourful chicken curry.

Being a big man with an even bigger appetite to boot, it was apparent that his usual large-sized portions really added up to his waistline. And as expected, with a ballooning belly comes all kinds of pesky diseases which got so bad that he had to insert a stent inside his cholesterol-encrusted artery.

So obviously, after the surgery, we had to change his diet. No more dipping bread in olive oil and balsamic vinegar, no more red meat; from now on it’s lean cuisine all the way. That’s when I came up with this chicken curry dish, cooked in tangy yoghurt instead of the traditional coconut milk.

Though coconut milk wins hands down in the creamy and sweetness category, while adding that irreplaceable pungent aroma, yoghurt provides that sourness and body with not a lot of calories. And frankly, the lactic acid in the yoghurt also works as a natural tenderizer to the chicken, making the meat supple and voluptuous. Mmm!

I usually serve this accompanied by a bed of hot, steamed rice and grilled asparagus at the side, but you can switch it up and get creative. Either way, it’s still good.

INGREDIENTS
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 medium onion, chopped
2 boneless chicken breasts, skinned, halved and cubed (8 ounces total)
1/4 cup water
1 1/2 teaspoons ground coriander
1 teaspoon ground ginger
3/4 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/8 teaspoon ground chilli powder, or more to taste
2 cups low-fat or nonfat plain yoghurt
2 tablespoons cornstarch
Salt & freshly ground pepper, to taste

PREPARATION
Heat oil in a large skillet over medium-high heat and sauté garlic and onions until golden. Add chicken and sauté until browned. Add water, coriander, ginger, cumin, cardamom, cayenne, raisin, and apricot preserves. Simmer uncovered until chicken is cooked, 15 to 20 minutes, stirring occasionally. The liquid will be mostly absorbed.
Gradually stir yogurt into cornstarch until dissolved. Stir mixture into the pan. Simmer gently, stirring constantly, until the sauce thickens. Do not boil. Season with salt and pepper.MYNEWSHUB

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