Easy weeknight chicken curry with cucumber yoghurt and roti
User Reviews
4.6
Easy weeknight chicken curry with cucumber yoghurt and roti
Description
The recipe begins by browning bone-in chicken pieces to lock in flavor and then softening onions before adding fresh garlic, ginger, and spices such as garam masala, paprika, and chili flakes. Crushed tomatoes and chicken stock form the body of the curry, simmered to tender perfection over about 15 minutes. The addition of cream towards the end mellows the spices and enriches the sauce.
The cucumber yoghurt is made by combining grated cucumber with Greek yoghurt and seasoning with lemon juice, salt, and pepper to provide a cool, tangy counterpoint. Served alongside warmed roti, the meal combines textures and flavors spanning spicy, creamy, and fresh.
This curry makes a satisfying weeknight dinner, providing warmth and hearty flavor. The use of bone-in chicken contributes depth to the sauce. Garnishing with fresh coriander enhances aroma and color.
Ingredients
- 12 pieces chicken bone in, skin on (drumsticks, thighs and wings work well, of your choice
- 1 onion finely chopped, large
- 4 cloves garlic finely chopped
- 5 cm ginger grated, fresh, piece
- 2 tablespoons garam masala
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon chili flakes
- 2 chopped tomatoes canned or 3 cups fresh chopped
- 2 teaspoons sugar optional
- 500 ml chicken stock
- 150 ml cream
- salt to taste
- black pepper to taste
- Coriander chopped, to serve, fresh
- roti to serve, warmed
for the cucumber yoghurt
- 1 cup cucumber grated
- 1 cup Greek yoghurt
- lemon juice salt and pepper, to taste
Instructions
- Heat a large, deep pan over high heat and add a splash of oil to the pan.
- Brown the chicken all over then remove and set aside.
- Add the onions to the pot and allow to soften for 5 minutes then add the ginger, garlic and spices.
- Add another splash of oil if the mixture is too dry and fry for 30 seconds.
- Add the chicken back to the pan then pour in the tomatoes, chicken stock and sugar.
- Turn the heat down and allow to simmer for 15 minutes or until the chicken is cooked through.
- After 15 minutes, add the cream and season to taste then allow to simmer for another 5 minutes.
- Sprinkle over the chopped coriander and serve with the roti and cucumber yoghurt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 41g | 82% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 144mg | 48% |
| Sodium | 431mg | 18% |
| Potassium | 897mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 10.5mg | 12% |
| Calcium | 78mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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