Chicken Curry With Coconut Milk And Greek Yogurt

Name: Chicken Curry With Coconut Milk And Greek Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; boneless chicken cut into cubes; 2 onions or shallots, chopped coarsely; 4 garlic cloves crushed; 1 tablespoon fresh ginger grated; 1 tablespoon wheat flour; 2 tablespoons curry; 1 tablespoon saffron; 1 tablespoon cumin powdered; 1 teaspoon pepper powdered; 1 1/3 cups tomato chopped; 1 red pepper; 1 2/3 cups coconut milk; 1 greek yogurt; chicken stock to taste; 6 2/3 cups spinach leaves no stems; basil leaves; 1 greek yogurt; salt; ground black pepper; cooked rice

Servings: persons

2 tablespoons peanut oil
boneless chicken cut into cubes
2 onions or shallots, chopped coarsely
4 garlic cloves crushed
1 tablespoon fresh ginger grated
1 tablespoon wheat flour
2 tablespoons curry
1 tablespoon saffron
1 tablespoon cumin powdered
1 teaspoon pepper powdered
1 1/3 cups tomato chopped
1 red pepper
1 2/3 cups coconut milk
1 greek yogurt
chicken stock to taste
6 2/3 cups spinach leaves no stems
basil leaves
1 greek yogurt
salt
ground black pepper
cooked rice

1
Heat a large frying pan with 1 tbsp. peanut oil, and add the chicken.
2
Saute the chicken quickly, until golden brown on all sides.
3
Remove from heat, and drain on paper towels.
4
Pour the remaining oil in the same frying pan, and add the onion, garlic, and ginger. Cook for a few minutes until soft and golden.
5
Add flour, curry, saffron, cumin, and pepper. Cook for another few minutes, until spices release their aroma.
6
Add the tomatoes, red pepper, coconut milk, and sauted chicken. Stir well.
7
Bring to a boil, and then reduce the heat, and simmer for 20 more minutes, stirring occasionally.
8
If the broth gets too thick, add some chicken stock.
9
Finally, add the spinach and basil leaves.
10
Cook for few minutes, and then add the yogurt. Season with salt and ground black pepper, to taste.
11
Serve with cooked rice.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons peanut oil, boneless chicken cut into cubes, 2 onions or shallots, chopped coarsely, 4 garlic cloves crushed, and more.

Yes, Chicken Curry With Coconut Milk And Greek Yogurt falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!