Chicken with Curry & Yogurt
Submitted by BETTOW769
Tender simmered chicken in a velvety curry-yogurt sauce built from scratch with butter, onions, and warm spices. A simple, soul-warming one-pot dinner with a creamy tang that keeps you coming back for more.
YIELD
4 servingsPREP
30COOK
READY
Forget complicated spice lists and hard-to-find ingredients. This chicken curry relies on pantry staples and one key move: a long, gentle simmer that coaxes every bit of flavor out of a whole chicken.
The yogurt stirred in at the end adds a tangy richness that balances the warmth of the curry powder beautifully.
You build the sauce right in the same pan you browned the chicken in, scraping up all those golden bits for maximum depth.
The result is a silky, aromatic sauce draped over fall-apart chicken that tastes like it took all day (because it kind of did, but your hands were free for most of it).
Pro Tips
- Use full-fat yogurt: Low-fat versions can curdle in the hot sauce. Full-fat stays smooth and creamy.
- Warm the milk first: Adding cold milk to the hot pan can cause the sauce to seize. A quick warm-up keeps everything silky.
- Serve over basmati rice: The long grains soak up that golden sauce like a dream. Naan bread works great for scooping, too.
Ingredients
Directions
Wash the chicken, cut it into pieces and wipe it dry.
Sauté it in the butter, add the onion, and sauté on low flame, stirring.
Sprinkle with the curry powder, gradually add the broth, salt and pepper and simmer for 1½ hours.
Remove the chicken from the pan and keep warm.
Scraping the bottom of the same pan, stir in the flour.
Add the warm milk and the yogurt.
Leave the sauce to cook for 5 minutes on low flame.
Place the chicken on a serving platter and serve it covered with the sauce.
Serve hot.
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