Clearwaters Organic Dairy

Indian Yoghurt Chicken

Heat 1/4 cup oil in a large fry pan and add 3 chopped onions, cook for 5 mins.

Then add:

  • 2 tsp crushed garlic
  • 1 tsp cayenne pepper
  • 1tb freshly chopped coriander
  • 2 tsp curry powder.

Stir in 2 cups Clearwater’s Cream Top Yoghurt.

Reduce the heat and simmer for 7 mins.

Remove from heat.

Meanwhile cut 3 chicken breasts into medium- size pieces.

Process the yoghurt and onions in a food processor.

Melt 50g butter in a fry pan; add the chicken and cook for 2-3 mins, stirring occasionally.

Add the yoghurt mixture, stir and simmer for 30 mins.

Allow to cool- the longer you wait the better it will taste.

Reheat over low heat and serve with steamed rice.

This page was last modified on: 25 Sep 2013 21:00:34