Simple Yoghurt Chicken Curry
A simple, gently spiced chicken curry built on a yoghurt marinade and a base of warm aromatics. The chicken is coated in yoghurt, garlic, ginger and ground spices, then quickly seared and simmered with onion, curry leaves, lemongrass and cinnamon until tender and lightly fragrant. Finished with soft heat and savoury depth, it is an easy everyday curry designed to be flexible, comforting and best served with rice and simple sides.
Ingredients
Instructions
- Marinate chicken with Yoghurt, spices, Garlic and Ginger for at least 1 hour
- Heat oil in a saucepan, when sizzling add Curry Leaves, Lemon Grass, Cinnamon and Chilli until the Curry leaves become crisp, then add the Onion and a pinch of salt.
- Add Tasman Butcher Chicken Breast pieces to the saucepan, sear for a few minutes to colour, then add a lid to and simmer for 10-15 minutes over low heat.
- Serve with your choice of rice.
Notes
1. This recipe has been deliberately kept simple (for PhD students!) and is a base that can be easily modified. Can add Green Cardamon, Green Chillies, Turmeric (in fact, I almost always add 1tsp of this), Mustard Seed, Pandan Leaf to add complexity.
- Also, repeat the recipe omitting the yoghurt and instead add coconut milk towards the end of cooking chicken. You can’t go wrong!
2. I prefer chicken thigh, but will work with any other cuts (breast or drumstick).
3. I like to add salt when frying curry leaves and onion and add more at the end of cooking. For this quantity of chicken I would add ~1tsp when frying at the start. I also add other spices at this step such as the optional items I list in Note 1.
4. This needs to be served with rice, a sambol and/or mallum and for an ‘everyday’ meal with a dhal curry.