Yogurt Chicken Curry Recipe | ChefDeHome.com (2024)

FAQs

What does adding yogurt to curry do? ›

It's common practice in India to add yogurt to Indian cooking. People add it to curry to balance the spices and lighten the dish. It can also make thick curry, a thin. Hence, it can really elevate the flavors of the dish.

I think you can just about get away with a full-fat natural or greek yoghurt in a Korma. There are obvious calorie or syn benefits by choosing yoghurt. Namely, for the slimming world syn counters, choosing yoghurt over cream frees up syns for a beer with your curry.

A dish could use both: yogurt marinade then a bit of cream to finish. For richness and a hint of sweetness along with a wonderful aroma, coconut can't be beat but will be a discernable flavor in most curries. Many restaurants are making use of coconut where it is less than traditional with good results.

The type of yoghurt that is typically used in Indian cooking is called dahi. Dahi is a type of yoghurt that is made from curdled milk. It is thicker and more sour than yoghurt, making it the perfect addition to curries and other savoury dishes.

Yogurt should be thick Greek yogurt which is not very sour. If you are not sure about yogurt use or afraid it will curdle.. Use half yogurt and half cream and mix it in last step after the curry is ready.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

Yogurt or soured cream

A dollop of yogurt or soured cream works wonders on Indian-style curries and your chilli base if you have really gone overboard with heat. Simmer the base gently once you have added it but don't boil it or it may split.

It is thicker, has a higher fat content and is scoop-able throughout. Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Quick and easy Greek yogurt chicken curry simplifies making curry but still is bursting with flavor. This easy curry features tender rotisserie chicken in a mild blend of spices simmered in a sweet and savory sauce.

We often have customers who buy our curry pastes ask us, “Do I have to use coconut milk?” The answer is “absolutely not“! There are other options, depending on one's concern about said milk.

Does coconut milk make curry thick? ›

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

You shouldn't add the yogurt too soon or to the curry when its too hot or leave it on the stove because the heat will break the milk protein and it will curdle. Add the yogurt after you take it off the heat, and you shouldn't have a problem.

Dairy products such as milk, ghee, yogurt, and paneer significantly enhance the taste and texture of many traditional Indian recipes.

Dahi yogurt is a popular choice for making desserts and savory dishes in Indian cuisine.

Yogurt or soured cream

A dollop of yogurt or soured cream works wonders on Indian-style curries and your chilli base if you have really gone overboard with heat. Simmer the base gently once you have added it but don't boil it or it may split.

Adding dairy is an ideal way to dull down the heat in hot spicy food. Try serving spicy curries with a dollop of plain yoghurt or serve that spicy soup with a hearty pour of cream or sour cream. Another method to counteract spiciness in a dish is to add a squeeze of acid such as lime or lemon juice, even vinegar.

A thick yogurt, like Greek yogurt, works best. Simply add a small amount of yogurt, like a spoonful, at a time. Stir your yogurt into the curry and keep adding a little more at a time until it reaches your desired thickness. This is great for Indian-style curries as a cream substitute.

You shouldn't add the yogurt too soon or to the curry when its too hot or leave it on the stove because the heat will break the milk protein and it will curdle. Add the yogurt after you take it off the heat, and you shouldn't have a problem.