Chicken Curry with Chili Peppers
This flavourful curry gets a healthy boost from chili peppers, which are loaded with calcium and may help reduce cardiovascular risk and boost metabolism
6 cloves garlic
5 red chili peppers or 1/4 tsp (1 mL) chili pepper flakes
1 Tbsp (15 mL) fresh ginger, peeled and minced
½ tsp (2 mL) cumin seed
½ tsp (2 mL) coriander
½ tsp (2 mL) allspice
¼ tsp (1 mL) turmeric
2 cups (500 mL) plain yogurt
1.5 kg chicken breast, cut into bite-size chunks
2 large onions, peeled and thinly sliced
2 Tbsp (30 mL) canola oil (or any vegetable oil)
1 Tbsp (15 mL) powdered cardamom (or 5 seeds)
Juice from ½ lime
½ cup (125 mL) cucumber, chopped
Grind spices using a small food processor or mortar and pestle. Add to 1 cup (250 mL) of the yogurt. Marinate chicken in spice-and-yogurt mixture in the refrigerator for at least one hour. In heavy 2-quart (2-L) pan or Dutch oven, sauté onions in vegetable oil until soft and golden brown. Add marinated chicken, cardamom and lime juice. Cover with tight-fitting lid and simmer slowly over medium heat until chicken is tender and cooked through, about 20-25 minutes. Meanwhile, mix the remaining cup (250 mL) of yogurt with cucumber for a side dish, if desired. Transfer chicken to plates. Serve with basmati rice or a crispy green salad. Serves eight.
Per serving: 416 calories, 41 g protein, 23 g fat (6 g saturated fat), 11 g carbohydrates, 2g fibre, 124 mg cholesterol, 148 mg sodium
I tried the recipe and the dish would have been very nice had it not been for the fact that the yogurt curdled when heated. The recipe instructs to cook it for 20-25 min. It definitely did not work for me and would not try this again, unless there is a trick I'm missing. How do I cook yogurt for 25 mins and stop it from curdling? Thanks