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Yogurt Chicken Curry Recipe
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Onions||2 Medium, peeled and chopped|
|Chicken drumsticks and thighs||5 1⁄2 Pound|
|Cumin seeds||2 Teaspoon|
|Plain yogurt||1 1⁄2 Cup (24 tbs)|
|Cayenne pepper||1 1⁄2 Teaspoon|
|Tomato||1 Large, quartered|
Calories 347 Calories from Fat 152
% Daily Value*
Total Fat 17 g26.2%
Saturated Fat 4.1 g20.6%
Trans Fat 0 g
Cholesterol 158.6 mg
Sodium 353.7 mg14.7%
Total Carbohydrates 4 g1.5%
Dietary Fiber 0.78 g3.1%
Sugars 2.4 g
Protein 38 g75.9%
Vitamin A 6.5% Vitamin C 6.5%
Calcium 4% Iron 3.2%
*Based on a 2000 Calorie diet
When hot, add the onions and bay leaf, and cook, stirring frequently, until the onions brown.
Add the chicken and cumin seeds and stir continually until the meat is seared on all sides.
Blend the yoghurt and 1/2 cup water together and add them to the pan with the cayenne pepper and salt.
Add the quartered tomato, cover, and cook over a medium flame, stirring occasionally, for 1 hour.
Serve with Basmati Pilaf and Pistachio Raita.