{ 2006 08 07 }

Dahi-Wali Chicken & Vegetable Curry (Chicken & Vegetables in a Yogurt Gravy)

UPDATE AUGUST 14 : This dish was submitted for Tony’s 29th Curry Mela over at Anthony’s Kitchen.

Vegetarian week is over now but I’m thinking that I’ll probably cut back on the amount of meat I eat during the week and try and eat more seafood and prawns but putting that to one side for the moment I thought I would enjoy some chicken tonight.

I was reading through Meena’s site Hooked on Heat today and came across another of her wonderful curry recipes and thought I would have it tonight with certain adaptations.

chicken & veg curry

DHAI-WALI CHICKEN & VEGETABLE CURRY (CHICKEN & VEGETABLES IN A YOGURT GRAVY)

Serves 2

INGREDIENTS

  • 1 Medium Skinless chicken breast, chopped into 1″ pieces
  • 1 Medium Red pepper, chopped into 1″ pieces
  • 2 Medium Onions, sliced
  • 100g Button mushrooms
  • 3 Medium Tomatoes, deseeded and chopped
  • 1 1/2″ Fresh Ginger, peeled
  • 3 Large Cloves Garlic
  • 1 Green chilli
  • 1/2 Cup Low fat natural yogurt
  • 1 Tsp Garam masala
  • 1/4 Tsp Chilli powder
  • 1 Tsp Cumin seeds
  • 1 Tsp Ground coriander
  • 1 Tsp Black mustard seeds
  • 1/4 Tsp Asafoetida
  • 1 Tbsp Tomato puree
  • 1 Tbsp cooking oil
  • Salt, to taste
  • 1 1/2 Tbsp Fresh coriander, chopped

PREPARATION

  1. Add the ginger, garlic, green chilli and 1/2 of one of the onions into a small food processor and blitz until finely chopped.
  2. Heat the oil in a pan and add the cumin and mustard seeds. When the seeds begin to sizzle, add the garlic/ginger/chilli paste and fry for a few seconds till fragrant.
  3. Add the sliced onions and continue to cook until they begin to turn slightly brown. Add the chilli powder, ground coriander, turmeric, garam masala and asafoetida and fry for 1 minute.
  4. Add the chopped fresh tomato, chopped red pepper, mushrooms and continue to cook until the tomatoes begin to soften and start to form a gravy. Add the yogurt, tomato puree and cook for a further 2 minutes.
  5. Add the chicken and salt and cover for 15-20 minutes simmering until the chicken is tender.
  6. Add the chopped coriander and serve immediately.
chicken & veg curry close up

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Posted by Pamela on Monday, August 7th, 2006, at 7:59 pm, and filed under Indian, International Food, Main course, Poultry.

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