A quick and simple chicken curry can be easily tamed to suit one's tastes and preferences, and this Dahiwali Chicken Curry or Chicken Curry with Yogurt recipe is super easy and robust in flavour.
When it comes to simple everyday meals, I find it hard to succumb myself to the traditional Indian daily routine of Dal-Sabzi, translated, simply meaning a lentil and vegetable preparation. My idea of a simple Indian lunch would mainly consist of a quick Chicken Curry and a side of rice and a salad.
Often, when I talk to people on the topic of curries, the most common concern I get confronted with is the amount of time, and not to mention the effort that comes with it. I for one, beg to differ. For me, curry is nothing but a smooth blend of flavours brought together to highlight a star ingredient. True, you can spend hours toasting, pounding, and grinding spices to form the smoothest of pastes; you can spend days marinating and chopping to achieve the most delicate blend possible, and you can also lose yourself in a cloud of spices and herbs that would fill your kitchen and your home with an aroma almost so ambrosial, you would think you woke up in a foreign land.
But then again, you could do what I do on days when all I have at my disposal are a few measly minutes at the brink of lunch-time with a rumbling tummy to cater to.
DAHIWALI CHICKEN CURRY (CHICKEN CURRY WITH YOGURT)
- 2 tablespoon light cooking oil
- 1 cinnamon stick
- 3-4 green cardamom pods bruised
- 3-4 whole cloves
- 2 dried bay leaves
- 1 large onion finely chopped
- 1-2 green chillies finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- ½ teaspoon red chilli powder
- ¼ turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- 2 medium tomatoes finely chopped
- salt to taste
- ½ cup plain yogurt beaten till smooth
- 2 large boneless chicken breasts diced into 1-inch cubes
- a handful fresh coriander leaves chopped for garnish
- Heat oil in a thick-bottomed pan and add in cinnamon stick, cardamom, cloves and bay leaves. Once they begin to sizzle, add in onions and green chillies, and fry for 3-5 minutes on medium-high heat till onions turn pink and tender. Add in ginger and garlic pastes and saute for another minute or two till fragrant.
- Add in red chilli powder, turmeric, cumin powder, coriander powder and garam masala, and fry for a minute. Mix in chopped tomatoes and salt, and cook for a few minutes till tomatoes pulp and releases oil around the sides of the pan. Slowly stir in beaten yogurt forming a smooth gravy base.
- Add chicken pieces, water if necessary, and allow to cook covered for 10-15 minutes on medium-low heat till done. Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.
This post was originally published in January 2007 and has been recently updated.
If you liked this recipe, then you will surely enjoy my Homestyle Chicken Curry.
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