Chicken Yogurt Recipe
Here is a recipe, to remember my mother (who recently passed away). Though I am vegetarian now, I remember how delicious it was when I ate it as a child. This is a relatively mild version of what we ate. Adventurous readers can increase the amount of spices.
Cut into pieces 2 lb boneless skinless chicken thigh or breast.
Marinade for 2-4 hours in 1 cup yogurt (with these spices mixed into the yogurt: 1/2 teaspoon
each--turmeric, red chili powder, cumin powder, coriander powder, black
pep...
Cut into pieces 2 lb boneless skinless chicken thigh or breast.
Marinade for 2-4 hours in 1 cup yogurt (with these spices mixed into the yogurt: 1/2 teaspoon
each--turmeric, red chili powder, cumin powder, coriander powder, black
pep...
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here is how I make sort of instant curry soup.
Curry Soup - Modified from a Better Homes and Garden Recipe....
Something quick....and will warm you up in the winter.
1 - can of Coconut Milk – Don’t use the Lite stuff – it just doesn’t make the grade for taste.
1 - 16 oz Vegetable Broth (or chicken or beef broth - I try not to eat things with eyes other than potatoes.
1 – can of Creamed Corn (my favorite and optional)
1 16 oz package of organic mixed frozen veggies – I like the Trader Joe’s brand. It is better if you make the broth from cutting up carrots, potatoes, green beans, peas etc, but who has time these days.
2 Table spoons of curry powder – the original recipe was ONLY 1 table spoon which was not enough.
1 teaspoon of salt or salt for taste.
Combine everything in a 2 quart sauce pan, bring to a boil, then simmer for 10 to 15 minutes.
It is great with Indian naan or flat bread, or you can mix in a little rice.
It tastes really good on a cold day. It also tastes better the second day.