This is another handy recipe for when you have more curds than you need for your daily consumption, and you are looking for ways to use it up. I have created a very easy-to-prepare chicken dish with very few spices (compared to what we usually use in Tamil Nadu for non-vegetarian cooking) and thick fresh curds.
This curry is rather thin because no thickening agents are used. It can be served with rice and chapathis.
This curry gives very high quality protein from both the chicken and the curds. Chicken gives around 20 g per 100 g, and the curds provide 3 g per 100 g. As the curry uses very little oil and the chicken is skinless, one may consider it a low fat dish and is easy to digest.
- 750 g skinless Chicken, Boneless or Curry Cut
- 1 C Curds (Unsweetened Yoghurt), well beaten
- 1 large Onion, sliced
- 6 large Garlic Cloves, finely diced
- 4 cm piece Ginger, grated
- 3 Green Chillies, slit and deseeded
- 1/3 C chopped Coriander Leaves
- 1 sprig Curry Leaves
- ¼ tsp Turmeric Powder
- ½ tsp Cumin Powder
- 1 tsp Pepper Powder
- 2 T Vegetable Oil
- 2 T Water
- 1 ½ tsp Salt, or to taste
- If using boneless chicken, cut into 3 cm cubes.
- Heat the oil in a large non-stick kadai or wok.
- Add the sliced onion and fry till translucent.
- Add the ginger and garlic and 2 tablespoons water. Stir till a pleasing aroma arises.
- Add the spice powders and salt and stir.
- Add the chicken pieces and the green chillies. Fry till the chicken pieces are browned.
- Add the coriander leaves and stir.
- Pour the beaten curds, stir and cook on low heat till the chicken is tender.
- Add the curry leaves, stir once, and remove from heat.
- The curds should be fresh. If you use old or sour curds, the sourness will dominate the flavour of the curry.
- Take care to lower the heat before you add the curds, or else the gravy will curdle and ruin the appearance of the curry.
- If you wish for a spicier curry, grind the ginger and garlic before adding to the curry. You can also increase the number of green chillies.