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Whole Chicken With Yoghurt Curry Recipe - Serves 4

Taste Rating = 7.5     Heat Rating = Mild to Medium

 
Ingredients
1.4kg (3 lb) oven-ready chicken (can be skinned or left as is)
4 tablespoons (60ml) lemon juice
3 garlic cloves, skinned and finely chopped
2.5 cm (1 inch) cube of fresh root ginger, peeled and finely chopped
2 teaspoons (10ml) ground cumin
2 teaspoons (10ml) ground coriander
1 teaspoon (5ml) garam masala
1 teaspoon (5ml) salt (optional)
1/2 teaspoon (2.5ml) freshly ground pepper
3 tablespoons (45ml) vegetable oil
2 medium onions, skinned and finely sliced
1 teaspoon (5ml) ground turmeric
1/2 teaspoon (2.5ml) cayenne pepper
1.5 cups (375ml or 13 fl oz) natural yoghurt
50g (2 oz) unsalted cashew nuts
2 tablespoons (30ml) fresh coriander, finely chopped
Method
With a sharp knife make small incisions all over the chicken and place in a large bowl
In a small bowl, mix the lemon juice with the garlic, ginger, cumin, ground coriander, garam masala, salt (optional) and pepper
Rub the spice mixture all over the chicken, working in to the incisions
Cover and leave to marinate in a refrigerator for around 2 hours
Heat the ghee (or oil) in a frying pan and fry onions for around 8-10 minutes until a golden colour
Add the tumeric and cayenne and fry for a further 2 minutes
Add the yoghurt, a tablespoon (15 ml) at a time, cooking each addition over a high heat, stirring constantly, until the yoghurt is absorbed
Transfer the onion mixture to a blender or food processor, add the nuts and process until smooth
Place chicken in a casserole and spread the onion mixture all over the chicken
Cover with a lid or foil
Bake in the oven at 190C (375F), basting often for 1 hour 20 minutes, until cooked
Serve on rice, spooning the sauce over the chicken and garnish with coriander

Check out a review of this recipe
 
Recipe submitted by Charlie Riley on 27 January 2007

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