Dahi chicken curry
A creamy yet delicate, quick chicken curry recipe, with distinctive tangy flavours of Gujarat, the Western Indian region. Inspired from the traditional Guajaratisoup dish – Khadi. Simple Indian spicing and yogurt creates this light and delicious curry.
- 250 grams low-fat plain yogurt
- 20 grams gram flour
- 15 grams garlic paste
- 20 grams ginger paste
- ¼ tsp salt
- 6-8 coriander sprigs, finely chopped
- 8 skinless and boneless chicken thighs, cut into 2cm (1in) chunks
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2-4 spring onions
- 2-3 green chillies, chopped coursely
- In a large bowl mix the gram flour with the yogurt. Stir in the garlic, ginger, turmeric, salt and chopped coriander stalks, in a bowl. Add the chopped chicken thigh pieces and coat all the pieces with the spicy yogurt marinade and setaside.
- Create the curry base by heating the oil in a large saucepan over a moderate heat. Add the cumin and mustard seeds and allow to sizzle until aromatic. Lower the heat to medium and stir in chopped spring onions and green chillies cook until slightly golden.
- Add the marinated chicken and the spicy yogurt mixture and cook on a medium heat. Allow to simmer for 8 minutes or until the chicken is cooked through. Stir gently, continuously to prevent the sauce from splitting. The sauce colour will be more vivid and aromatic. Add 200ml boiling water and cook for a further couple of minutes.
- Garnish with chopped coriander and more chopped spring onions if you like. Serve with plain rice or an Indian bread of choice.
- This dish works well with the addition of tender stem broccoli, baby sweetcorn, mangetout, courgettes
- The addition of curry leaves makes for an even more aromatic curry
- For a milder version leave out chillies.
- 2 chicken thighs per person, approximately 500g of chicken for a serving of 4 persons