Hi, Ray here again.
Curry time has rolled around again and this week the curry recipe to try was chosen at the last minute. My girlfriend, Wendy, had decided to make a chicken casserole on Saturday night so I picked up, amongst other things, some chicken thighs (on their bones) during the Saturday shopping. There would be 3 of us for dinner with my flatmate being there.
Then, late on Saturday afternoon, my flatmate got invited to a party. And about 10 minutes after this invite, Wendy and I got invited out for dinner by some friends. We abandoned the plans for a chicken casserole and had a great Thai meal in the evening with our friends (trust me to go for a curry).
Sunday morning found Wendy on the Curry Focus website looking for a curry in which to use the chicken thighs. There was some yoghurt in the fridge so Wendy used the search facility to look for recipes with chicken and yoghurt. And it was decided to try the Whole Chicken with Yoghurt Curry recipe. You can see this yummy curry recipe amongst the Chicken Curry recipes on the Curry Focus website. The recipe is a bit more complicated than I usually go for but Wendy put up her hand to make the curry so that was sorted. There was a bit of a debate because the recipe was for a whole chicken whereas we were only using chicken thighs but the argument that we would be eating an equivalent amount of chicken to what was in the recipe won the day.
The chicken thighs were attacked with a sharp knife to make some incisions and the marinade was quickly made. Soon the chicken thighs were marinating. The thighs marinated for about 6 hours (the longer the better for marinating).
Cooking the onions, spices and yoghurt took about 25 minutes and then everything went into the casserole dish (see, Wendy was making a casserole all along).
The long baking of the chicken curry went without incident and the basmati rice was timed to be ready at the same time as the chicken.
The Whole Chicken with Yoghurt Curry was served up on basmati rice with some sauce and fresh coriander (cilantro) as garnish.
And how was it? It was pretty good. The chicken was well cooked and was nice and tender. Using thigh meat on the bone resulted in delicious chicken to eat. The spice/heat level was “Mild to Medium” and the happy diners gave the curry a good taste score of 7.5 out of 10 (it nearly made 8 out of 10).
This curry takes a bit of preparation and cooking but the results are well worth the effort. Try it and find out for yourself.
I think I’ll make this over the weekend. I have all ingredients on hand (except for the chicken!). Looks great.