Chicken Curry with YogurtTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: a few minutes
Cooking time: 1 hour 25 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:162.8 kcal
Proteins:13.3 g
Fats:10.5 g
Carbohydrate:3.4 g
Fibers:1 g
Sugar:1.1 g
Cholesterol:63.6 mg
Sodium:70.7 mg
Calcium:26.2 mg
Energy:765 kcal
Proteins:62.7 g
Fats:49.2 g
Carbohydrate:16.2 g
Fibers:4.6 g
Sugar:5 g
Cholesterol:298.7 mg
Sodium:332 mg
Calcium:123.1 mg
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Chicken Roulades with Mushroom and Goat's Milk Yogurt Mousse
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INGREDIENTS
For 2 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
chicken legs
3
small containers of plain yogurt
20
g
butter
2
onions
2
cloves of garlic
5
ml
curry powder
2.5
ml
coriander seed
1
cinnamon stick
3
cloves
10
cardamom pods
2
ml
cayenne
2
ml
powdered quartre épices
1
g
saffron
salt
METHOD
- Heat the butter in a Dutch oven or cocotte. Add the finely chopped onions and garlic. Cook for 3 minutes until lightly browned.
- Add the skinless chicken legs. Whisk together the yogurt with the cloves, quatre-épices, curry and salt and add to the chicken. Cook, covered, for one hour over low heat. Add the cinnamon, coriander, cumin, cardamom, saffron and cayenne. Cook 20 minutes longer.
- Remove the chicken from the pot. Strain the sauce to remove the spices and blend, if desired. You can also use a splash of yogurt to thicken the sauce. Pour over the chicken and serve.
WINE SUGGESTIONS
Zinfandel Rosé
Chardonnay
Riesling
CHEF'S NOTES
Serve with white rice cooked in light chicken broth, or a pilaf.
