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Greek-Style Indian Chicken Curry

Greek-Style Indian Chicken Curry

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Indian style chicken curry includes a variety of aromatic spices simmered in a coconut milk-based sauce and served with basmati or other rice.

Chicken curry image

The spice called “curry powder” is not used by the Indians but it is a Western invention which does not reflect any specific food from the Indian subcontinent. 

The Indian spice used for curry is garam masala.   The aromas and flavors are a delight to the senses!

Garam Massala photo

When I decided to make this curry, I did not have any coconut milk at the time, so I substituted it with Greek yoghurt, which turned out really good.

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Chicken curry image

Greek-Style Indian Chicken Curry

Yield: 5
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Indian style chicken curry includes a variety of aromatic spices simmered in a coconut milk-based sauce and served with rice.

Ingredients

  • 1 kilo chicken (1/2 chicken with bones and skin)
  • 40 grams all-purpose flour
  • ¼ cup olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup white dry wine
  • 1 large carrot (100 grams) grated
  • 2 tomatoes grated (300 grams)
  • 260 grams bell peppers
  • 1 ½ tbsp curry
  • 1 tbsp garam masala
  • 1 tsp ground dry ginger
  • 1 tbsp sea salt
  • ½ tsp black pepper
  • 200 ml Greek yoghurt

Instructions

Directions:

  1. Cut the chicken into portions.
  2. Wash and drain the chicken.
  3. Put it in a zip-lock bag with the flour and drench it into flour.
  4. Heat the olive oil in a skillet or non-stick frying pan.
  5. Shake off excess flour and fry the chicken in batches.
  6. Remove to a platter.
  7. In the leftover oil, sauté the onion until translucent.
  8. Add the garlic and sauté for a few seconds until fragrant.
  9. Now add the spices and mix for a few seconds to release their aroma.
  10. Add the bell peppers (I used frozen), as well as the grated carrot.
  11. Add the fried chicken back in the frying pan and mix.
  12. Add the wine and cook until the alcohol evaporates.
  13. Add the grated tomato and mix.
  14. Dilute the Greek yoghurt with broth from the chicken.
  15. Add it to the chicken, mix and cover with the lid
  16. Cook for thirty minutes.
  17. Serve with rice pilaf.
Nutrition Information
Yield 5 Serving Size 1
Amount Per Serving Calories 890Total Fat 51gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 34gCholesterol 260mgSodium 1986mgCarbohydrates 25gFiber 3gSugar 9gProtein 71g

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Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

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Kopiaste and Kali Orexi!

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Psychgrad

Monday 16th of March 2009

I haven't make chicken curry for a long time. I should try this recipe.

Hélène

Wednesday 11th of March 2009

Beautiful curry. I love the addition of Greek yoghurt! Great idea.

Janet Ching

Tuesday 10th of March 2009

Your curry is lovely, I was expecting to see a Greek dish, haha!

Peter

Tuesday 10th of March 2009

I love a good curry...a kind kind of heat and always packed with flavours. The dish transports exotic places.

Ivy

Tuesday 10th of March 2009

Thanks everybody for the lovely comments.

Dee, it's kind of complicated as there are a lot of halva types in Greece. The one closer to the Indian one is that with semolina, which I hope to post soon and try and find some answers to your question.

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