Creamy Spiced Yoghurt Chicken
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5
3 reviews
Excellent
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Course
Main Course
Creamy Spiced Yoghurt Chicken
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Made with the chicken tenderloins this is a quick dish. You could use thickly sliced breast fillet or even lean pork. I used a cup of very well drained plain yoghurt. Drape a tea towel over a colander and put 1 1/2 cups of yoghurt into it and drain while you prepare the resst of the ingredients. This isn't compulsory. Serve it with rice.
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Ingredients
- 500 gm chicken tenderloin
- 60 ml lemon juice 1/2 a lemon or to taste
- 100 gm almonds chopped and roasted
- 1/2 bunch Coriander cleaned
- 2 tablespoons neutral cooking oil generic cooking oil
- 250 ml chicken stock or broth
- 1 teaspoon salt
Marinade
- 1 teaspoon turmeric powder
- 1/4 teaspoon cinnamon
- 1 teaspoon cumin powder
- 2 teaspoons smoked paprika
- 1/ 2 bunch Coriander ( stalks roots and washed)
- 250 gm yogurt plain unsweetened
- 150 gm Spanish onion chopped
- 25 gm ginger chopped fresh, 1 inch
- 2 cloves garlic crushed
Instructions
- Put the Marinade ingredients into a blender ( best) or chop finely and put into a food processor and puree till smooth. If it is too thick to puree add a bit of the stock to thin slightly.
- Put 1/2 the marinade or enough to coat the chicken into a bowl with the chicken and stir. Set the rest aside to make the sauce. (You can make this dish to hear and put in the fridge ready for later)
- Heat a large frypan till hot. Add the oil and then the chicken fillets one by one. Fry till browned on the underside ( 3-4 minutes). Turn over and fry for 1-2 minutes before adding 1/2 the salt and the stock.
- Simmer for 2-3 minutes before adding the rest of the yoghurt and lemon juice. Cook till the sauce is nice and hot but don't boil furiously. Stir together well. Taste for salt and add more if needed. I also like to add a bit more lemon. The chicken cooks very fast.
Notes
- Add a sliced chilli if you like it hot Mint leaves are also nice to serve with this. we also had a charred broccoli salad but any greens such as steamed spinach or bok choy would be nice too. Never use left over chicken marinade unless it has been cooked. If using it must be boiled well first. Otherwise set aside. Yoghurt will split when boiled. If it is drained of some of the whey it is less likely to look split. The appearance doesn't change the flavour at all, but if your sauce splits stir in a little more yoghurt at the end to make it nice and creamy. You could also use sour cream instead of yoghurt to add creaminess to the end The fresher coriander is the more flavour it has. Try to buy it in an Asian store as supermarket coriander is very old and soapy tasting
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Overall Rating
5
3 reviews
Excellent
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