Here are two yogurt chicken curry recipes that pair yogurt with fruit and spices to create an aromatic quick meal. The sweetness of the fruit helps cut the pungent (spicy) flavor of curry powder.
Tropical Yogurt Chicken Curry Recipe
Ingredients:
3/4 cup long grain rice
1 tbsp extra virgin olive oil
1 boneless skinless chicken breast
2 medium organic oranges, peeled, sectioned, and cut in thirds
1 medium unpeeled apple, cubed
3/4 cup red seedless grapes
1 8 oz can of pineapple chunks, drained
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup organic plain yogurt or homemade yogurt
2 tbsp toasted sliced almonds
Method:
Cook rice according to the directions on the package. While it is cooking, use a large skillet or frying pan to heat the olive oil. Brown the chicken breast over medium-high heat completely so there is no pink inside. Then reduce the heat and stir in orange cubes, apple cubes, grapes and pineapple, and heat for about 3 minutes until fruit is heated through. Carefully sprinkle curry powder, cumin, salt and pepper over the fruit and stir to blend it in well. Add yogurt, stirring gently and warm through. NOTE: DO NOT LET YOGURT BOIL!!! It will curdle if you do. Serve curry over rice, sprinkled with almonds. This recipe serves four, and is wonderful served with Naan (Indian flatbread) and a cool cucumber salad.
Fruit and Chicken Curry With Yogurt
Ingredients:
2 tbsp extra virgin olive oil
6 – 8 pieces of skinless chicken, bone-in
1 cup chopped onion
1 tbsp minced garlic
2 tbsp curry powder
2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1 cup diced peeled tart apples (like Granny Smiths)
1 1/2 cups diced bananas
1 1/2 cups diced tomatoes
1 cup chicken stock
1 cup organic yogurt or homemade yogurt
salt to taste
Method:
Heat 1 tbsp of oil over medium-high heat in a large skillet. Cook half the chicken pieces, browning all over. Cook the other half of the chicken in the second tbsp of oil. Place chicken on a plate and set aside. Lower the heat down to medium and cook onion and garlic until softened. Add curry powder, turmeric, cumin and coriander and saute for about one minute. Add apples, bananas, diced tomatoes and chicken stock and stir occasionally, covered, until the mixture boils. Reduce heat to simmer uncovered, and stir constantly for the next five minutes. The liquid should reduce down to about half the original amount. Return the chicken to the skillet and cover. Simmer for about 30 minutes or until the juices of the chicken run clear when it is pierced. Stir in yogurt, simmer GENTLY for about fifteen minutes. Do not leave the pot unattended – watch for curdling and remove from heat immediately once it is warmed through. Add salt to taste. This recipe serves 6, and is delicious served over Basmati rice or brown rice.