Yogurt Chicken Curry (Tomato Chicken Curry)
https://cookingwithdog.com/recipe/yogurt-chicken-curry/
Servings
3people
Cook Time
40minutes
Servings
3people
Cook Time
40minutes
Ingredients
  • 250 g Chicken Thighsor chicken breast, skinless
  • Salt
  • Pepper
  • Curry Powder
  • 100 g Plain Yogurt
  • 20 g Butter
  • 1 tbsp Garlic Cloveschopped
  • 1 tbsp Ginger Rootchopped
  • 100 g Onionscoarsely chopped
  • 1 tbsp Curry Powder
  • 200 g Diced Tomatoespackaged
  • 200 ml Water
  • 40 g Caramelized Onionchopped, frozen
  • 10 String Bean Podscut into bite-size pieces
  • Vegetable Oil
  • 1 tsp Salt
  • Curry Sauce Mixmeasurement of 1 person for 3 people
  • 1/2 tsp Garam Masalato taste
  • Steamed Rice
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. First, let’s prepare the chicken. Remove the skin and the fat from the chicken thigh and cut it into 4cm pieces.
    		 First, let’s prepare the chicken. Remove the skin and the fat from the chicken thigh and cut it into 4cm pieces.
  2. Dust a tray with salt, pepper and curry powder. Arrange the chicken thigh onto the tray. You can also use chicken breast instead.
    		 Dust a tray with salt, pepper and curry powder. Arrange the chicken thigh onto the tray. You can also use chicken breast instead.
  3. Sprinkle on salt, pepper and curry powder. Toss to coat.
    		 Sprinkle on salt, pepper and curry powder. Toss to coat.
  4. Then, place the chicken into a clean plastic bag of the plain yogurt. Let the chicken soak in the yogurt.
    		 Then, place the chicken into a clean plastic bag of the plain yogurt. Let the chicken soak in the yogurt.
  5. Close the bag and let it sit in the fridge for half a day.
    		 Close the bag and let it sit in the fridge for half a day.
  6. Now, let’s make the chicken curry. Turn on the burner and add vegetable oil to a pot. Suate the string bean pods on medium heat. Green bell peppers, okra and snap peas can also be used.
    		 Now, let’s make the chicken curry. Turn on the burner and add vegetable oil to a pot. Suate the string bean pods on medium heat. Green bell peppers, okra and snap peas can also be used.
  7. Add a pinch of salt and lightly stir. Add a small amount of water and cover. Cook on low heat.
    		 Add a pinch of salt and lightly stir. Add a small amount of water and cover. Cook on low heat.
  8. Then, continue to saute until softened. The vibrant green will give the curry some color, making the dish visually appealing. Remove and save them for later use.
    		 Then, continue to saute until softened. The vibrant green will give the curry some color, making the dish visually appealing. Remove and save them for later use.
  9. Next, add the butter to the pot. Add the chopped ginger root and garlic. Saute but avoid burning.
    		 Next, add the butter to the pot. Add the chopped ginger root and garlic. Saute but avoid burning.
  10. When the aroma grows stronger, add the coarsely chopped onion.
    		 When the aroma grows stronger, add the coarsely chopped onion.
  11. Stir-fry on medium hight heat until the onion slightly browns. Then, turn off the burner.
    		 Stir-fry on medium hight heat until the onion slightly browns. Then, turn off the burner.
  12. Add the curry powder and stir-fry.
    		 Add the curry powder and stir-fry.
  13. The curry powder is easily burn so turn the heat off or maintain the lowest possible heat.
    		 The curry powder is easily burn so turn the heat off or maintain the lowest possible heat.
  14. Now, add the packaged diced tomatoes and the water.
    		 Now, add the packaged diced tomatoes and the water.
  15. We are using this caramelized chopped onion.
    		 We are using this caramelized chopped onion.
  16. Add the frozen caramelized onion.
    		 Add the frozen caramelized onion.
  17. After marinating, the chicken is more tender and juicier.
    		 After marinating, the chicken is more tender and juicier.
  18. Add the chicken along with the yogurt. Add the salt.
    		 Add the chicken along with the yogurt. Add the salt.
  19. Carefully mix the curry from the bottom.
    		 Carefully mix the curry from the bottom.
  20. Now, reheat the pot. When it begins to boil, cover.
    		 Now, reheat the pot. When it begins to boil, cover.
  21. Simmer for about 10 minutes.
    		 Simmer for about 10 minutes.
  22. Now, turn off the burner. Add the curry sauce mix, stir and completely dissolve it.
    		 Now, turn off the burner. Add the curry sauce mix, stir and completely dissolve it.
  23. Then, add the string bean pods. Turn on the burner again.
    		 Then, add the string bean pods. Turn on the burner again.
  24. Cover and simmer for 2 to 3 more minutes. You can adjust the amount of the salt, curry powder and curry sauce mix.
    		 Cover and simmer for 2 to 3 more minutes. You can adjust the amount of the salt, curry powder and curry sauce mix.
  25. Finally, add the garam masala to taste and lightly mix. Now, it is ready.
    		 Finally, add the garam masala to taste and lightly mix. Now, it is ready.
  26. Ladle the delicious yogurt chicken curry next to the rice in a bowl.
    		 Ladle the delicious yogurt chicken curry next to the rice in a bowl.
Recipe Notes

This curry sauce is relatively thin but rich in flavor and the slight sourness of the yogurt and tomato gives the dish a refreshing flavor. This is a curry that you want to enjoy especially in hot summer days.
If you prefer a thicker version of the curry sauce, add extra curry sauce mix.
The caramelized chopped onion gives the curry a rich and savory flavor. It is very handy to use so you should make a large amount of it and keep it in the freezer.