Sunday, December 1, 2013

Yoghurt Chicken


The name of this dish might sound weird to many, I'm sure.  But the taste is nothing short of devine! The yoghurt used  in the preparation helps to tenderize the chicken, making the cooked chicken succulent. The blend of spices used in this dish gives it a bit of kick and loads of flavor. On those days when you need a meal that's flavorful and fits in the comfort food category but don't want to spend hours in the kitchen cooking, this is the recipe you need to reach for. Here's how you make it...

Yoghurt Chicken:
-1 1/2 lbs cubed chicken (you can use chicken breasts or chicken thighs with the bones and skins taken off).
-2 1/2 cups plain, full-fat yoghurt.
-1/2 a green bell pepper, cubed (capsicum).
-8 tablespoons chopped cilantro (coriander leaves).
-1 tablespoon ginger/garlic paste.
-1 tablespoon tomato paste.
-1/2 teaspoon turmeric powder.
-1/2 teaspoon garam masala.
-1/2 teaspoon  red pepper flakes.
-3 green cardamom pods, bruised.
-1/2 stick of cinnamon.
-1 teaspoon cumin seeds.
-1 chicken bullion cube.

-In the jar of a blender, purée the yoghurt, cilantro and green bell pepper. Purée until smooth.
-In a large sauce pot over medium heat, add the cooking oil and the whole spices (cardamom, cinnamon & cumin seeds).
-Add the turmeric and stir. Allow to cook for 2 minutes.
-Add the cubed chicken and cook until it's not pink anymore, stirring frequently.
-Add the ginger/garlic paste and stir.
-Add in the tomato paste and stir.
-Add the red pepper flakes, chicken bullion cube (crumbled) and garam masala.
-Add in the yoghurt mixture and stir. Let it simmer on medium-high heat for 10minutes, uncovered. Reduce the heat to medium, cover and allow it to simmer for 20 minutes. Once your chicken is fork-tender, you're ready t save.

Serving Suggestions:
This stew can be served over some rice, can be enjoyed with some ugali and sukuma wiki, or you can even eat it over some mashed potatoes or with chapati. I seved mine up with some basmati rice.