For my next recipe using Chobani Yogurt, I made a spicy chicken curry main dish, the curry can be made less spicy as per taste by reducing the quantity of red chilli powder and garam masala used.
I have used Chobani Pomegranate Yogurt as it lends a subtle but noticeable tangy twist on the palate.
Prep Time: 35 minutes including the chopping and slaving bit
You will need:
- 4 chicken breast fillets chopped into chunks which are curry pieces, yet not totally bite sized.
- 2 large tablespoons Chobani Pomegranate yogurt
- 1 large green chilli chopped into big pieces
- 1 large red spicy red chilli chopped into big pieces
- Salt to Taste
- 1 tsp Turmeric powder
- 2 heaped tsp red chilli powder
- 1 tsp Garam Masala
- A pinch of Pepper powder
- 2 tbsp tamarind paste
- 3 small red onions finely chopped
- 1 heaped tsp fresh ginger garlic paste
- Heat a sauce on a medium flame and add 2 large tablespoons of sunflower oil
- Sautee the chopped onions and the ginger garlic paste till the onion changes colour
- Then add the chicken pieces and reduce the flame , when the chicken changes colour reduce the flame to the bare minimum and stir in the Pomegranate favoured Chobani yogurt. Do this before the chicken begins to cook to run juices as at that stage the yogurt will not be able to lend it flavours to the cooked meat.
- Then add in this order the red chilli powder, the chopped red and green chillies, the garam masala and the pepper powder, mix well and stir ,then add enough water for the chicken to cook and to allow for some thick gravy . Add just enough or else much will dilute the whole curry and make it will become one big mess- just in case it does, take a deep breath and add 2 small completely boiled or 1 medium-sized potato mashed well into the curry ,it will soak up the excess water but then one needs to adjust the salt and red chilli proportion as well.
- Now add the salt and mix well. Adding salt before the rest of the ingredients somehow alters taste to a large extent. Cook the chicken on a low flame with lid on checking occasionally and stirring as well. Yes one needs to fawn over the pot like one would over a pesky but adorable toddler. Humm, well now this should cook fairly quickly, check by jabbing a piece of chicken with a blunt knife.
- I choose to serve this Pomegranate Chicken with boiled basmati rice cooked with garden fresh green peas.
- Serve with some red onion by the side and freshly chopped coriander (cilantro) for that fresh and tasty garnish.
- Serving suggestion – serve with boiled basmati peas pilaf/pulav/poolav lightly flavoured with cinnamon and bay leaves – again made with just a tiny drop of oil to sautee the bay leaf and cumin seeds.So good ummm
*Thanks to Chobani for sending me some flavoured yoghurt samples to review. As usual, all opinions are my own. No monetary compensation was provided for this post and I was not expected to write a positive review.