Best 2 Curry And Yogurt Braised Chicken Recipes
Are you looking for a flavorful and succulent chicken dish that'll tantalize your taste buds? Curry and yogurt braised chicken is the perfect recipe for a delightful culinary journey. This delectable dish combines the richness of yogurt and aromatic spices with the tender texture of chicken, creating a symphony of flavors that will transport you to a culinary paradise.
Here are our top 2 tried and tested recipes!
CURRY-AND-YOGURT BRAISED CHICKEN THIGHS
This recipe is from Food and Wine. I love curries, but so many of my recipes are too labor intensive for a week-night meal. This is relatively quick and easy. It's a great summer-time meal, when you can use farm-fresh produce. When fresh corn is not available, substitute 1/2 C frozen corn.
Provided by crrllssn
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large, deep skillet, heat oil. Season chicken with salt and pepper and lightly dust with flour. Add chicken to skillet and cook over high heat, turning once, for 6 minutes. Transfer chicken to a plate.
- Add ginger, garlic, chile and bell pepper to skillet and cook over high heat until slightly softened, about 2 minutes. Stir in curry powder and cook 1 minute. Add tomatoes, corn, yogurt and water; stir until smooth. Season with salt and pepper.
- Return chicken and any accumulated juices to skillet and bring to a boil. Cover and simmer over very low heat until chicken is tender and juices are slightly thickened, about 15 minutes. Sprinkle with cilantro and serve over cooked rice.
Nutrition Facts : Calories 544.5, Fat 40.9, SaturatedFat 8.9, Cholesterol 145, Sodium 148, Carbohydrate 12.8, Fiber 3.2, Sugar 5.8, Protein 32.2
CURRY AND YOGURT BRAISED CHICKEN
Steps:
- directions 1. In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and lightly dust with flour, tapping off the excess. Add the chicken to the skillet and cook over high heat, turning once, until lightly browned, 6 minutes. Transfer the chicken to a plate. 2. Add the ginger, garlic, chile and bell pepper to the skillet and cook over high heat until slightly softened, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes, corn, yogurt and water; stir until smooth. Season with salt and pepper. 3. Return the chicken and any accumulated juices to the skillet and bring to a boil. Cover and simmer over very low heat until the chicken is tender and the juices are slightly thickened, about 15 minutes. Sprinkle the chicken with cilantro and serve.
Tips:
- Use bone-in, skin-on chicken thighs for the best flavor and texture. The bones and skin add richness and depth of flavor, while the meat stays moist and tender.
- Don't be afraid to adjust the amount of curry powder and yogurt to your taste. If you like a milder curry, use less curry powder. If you like a tangier curry, use more yogurt.
- Serve the curry with rice, naan, or roti. These breads are perfect for soaking up the delicious sauce.
- Garnish the curry with fresh cilantro or parsley. This adds a pop of color and freshness.
- Leftover curry can be stored in the refrigerator for up to 3 days. Reheat it over low heat until warmed through.
Conclusion:
This curry and yogurt-braised chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is rich and creamy. Serve it with rice, naan, or roti, and you have a complete and satisfying meal.
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