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Chicken Curry With Yogurt Recipe
|Chicken breast||4 , skinned and halved|
|Leek||1 Small, sliced|
|Dry white wine||125 Milliliter|
|Onions||2 Large, chopped|
|Carrot||1 , thickly sliced|
|Courgettes||2 Large, sliced|
|Sunflower oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Curry powder||2 Tablespoon|
|Grated ginger||2 Tablespoon|
|Fennel bulb||1 , chopped|
|Tomatoes||3 , peeled and chopped|
|Apple||1 , coarsely chopped|
|Celery stick||2 , sliced|
|Carrots||2 Large, sliced|
|Natural low fat yogurt||250 Milliliter|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 2224 Calories from Fat 450
% Daily Value*
Total Fat 51 g78.9%
Saturated Fat 10.2 g51.1%
Trans Fat 0.2 g
Cholesterol 414 mg
Sodium 1508.6 mg62.9%
Total Carbohydrates 235 g78.2%
Dietary Fiber 53.8 g215.2%
Sugars 101.1 g
Protein 202 g404.6%
Vitamin A 891.7% Vitamin C 449.1%
Calcium 135.9% Iron 155.5%
*Based on a 2000 Calorie diet
Bring to the boil, reduce heat to a simmer, cover, cook until chicken is tender.
Measure 375ml of the liquid, reserve to make the curry, leave chicken to cool in remaining poaching liquid.
Heat oil in a flameproof casserole, add garlic and ginger, saute until softened, about 2 minutes.
Add curry powder, tomatoes, fennel, apple, courgettes, celery, carrots, onions and the reserved liquid.
Bring to the boil, reduce heat to a simmer, cook uncovered until sauce is thick, about 1 hour.
Add a little more poaching liquid if sauce becomes too thick.
Remove chicken from poaching liquid, cut into bite size pieces.
Add to sauce, together with yogurt.
Heat gently and season to taste.