Chicken with Curry & Yogurt
Yield
4 servingsPrep
30Cook
Ready
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
|
*
|
| 2 | cups |
chicken broth
|
|
| 1 ½ | cups |
milk
warm or hot |
|
| 300 | grams |
yogurt
|
|
| 150 | grams |
onions
finely chopped |
|
| 3 | tablespoons |
butter
|
|
| 30 | grams |
all-purpose flour
|
|
| 1 | tablespoon |
curry powder
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
|
*
|
| 473 | ml |
chicken broth
|
|
| 355 | ml |
milk
warm or hot |
|
| 3E+2 | grams |
yogurt
|
|
| 1.5E+2 | grams |
onions
finely chopped |
|
| 45 | ml |
butter
|
|
| 3E+1 | grams |
all-purpose flour
|
|
| 15 | ml |
curry powder
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Wash the chicken, cut it into pieces and wipe it dry.
Sauté it in the butter, add the onion, and sauté on low flame, stirring.
Sprinkle with the curry powder, gradually add the broth, salt and pepper and simmer for 1½ hours.
Remove the chicken from the pan and keep warm.
Scraping the bottom of the same pan, stir in the flour.
Add the warm milk and the yogurt.
Leave the sauce to cook for 5 minutes on low flame.
Place the chicken on a serving platter and serve it covered with the sauce.
Serve hot.
