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Chicken Curry In Yogurt Mint Sauce Recipe

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This recipe for Chicken Curry In Yogurt Mint Sauce is from The Sekera Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (4-pound) chicken skinless and cut into 10 pieces
1 tsp turmeric powder
salt to taste
1/2 cup plain low-fat yogurt
1/4 cup Extra Virgin Olive oil
1 large onion peeled and finely chopped
6 cloves garlic peeled and finely chopped
1 piece (1-inch) fresh ginger root peeled and grated
8 green cardamom pods
8 cloves
4 bay leaves
2 cinnamon sticks
1/2 tsp black peppercorns
3 tsp garam-masala powder (available at any Indian grocery store or Whole Foods)
1 tsp paprika
1/4 tsp ground nutmeg
1 1/2 cups fat free chicken broth
1/4 cup chopped fresh mint leaves
2 tbsp chopped fresh cilantro
Directions:
Directions:
Place chicken in a large bowl and rub in the turmeric, salt and yogurt and marinate for an hour. Heat oil in a large pot. Add the onion, garlic and ginger and fry over medium heat until the onion is browned. Add the cardamom, cloves, bay leaves, cinnamon, and peppercorns and stir for 2 minutes. Add garam-masala powder, paprika, and nutmeg and mix thoroughly for three minutes. Add the marinated chicken and stock and stir. Cover and simmer for 45 minutes, until the chicken is tender. Add the mint and cilantro leaves, cover and cook for five minutes. Serve hot with basmati rice.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is the first Indian recipe Reid cooked to impress me from a cookbook called Feast of India by Rani. This curry will give you sensory delight and allow you to taste the wisdom of India.

 

 

 

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