Need a curry in a hurry? This one is just for you and it’s light on the spice so the kids can have it too! An easy weeknight meal along steamed rice or a plain green salad is just what we all need once in a while.
Yogurt & Cumin-Spiced Chicken Curry Recipe
Prep Time: 10 minutes
Cooking Time: 30 minutes
1 small spring chicken, skin removed and cut into pieces
1 tablespoon Ghee
1 teaspoon garlic, minced
½ teaspoon ginger, minced
1 teaspoon cumin seeds
1 teaspoon cumin powder
½ teaspoon coriander powder
3 tablespoons yogurt
1 cup of water
½ teaspoon salt
Handful fresh cilantro, chopped
Green Chilies (Optional)
How To Prepare
- Over medium heat, melt the ghee and add the cumin seeds. Allow to cook for 30 seconds whilst the ghee bubbles & add the garlic and ginger. Stir for about a minute. Add the chicken and allow to brown, about 5 minutes.
- Add yogurt, cumin & coriander powder, salt, and water. Simmer over a low to medium heat for 20 minutes. Stir in fresh cilantro, squeeze lime over and serve with steamed rice.
- Cooking chicken on the bone adds amazing flavor to the sauce. Halfway through the chicken being simmered in the yogurt and water, I usually remove the chicken, debone the meat and place meat back into the sauce. I find it tastes better and is much easier to eat not to mention you’ve got all that delicious goodness from the bones into the sauce by this time. You can entirely skip this step and either keep the meat on the bone if you prefer or substitute the whole chicken for about 500g of boneless chicken.
- To add some spice, serve with green chilies or add 1-2 freshly chopped green chilies (depending on the heat and preference) when adding the garlic and ginger in step 1.