Indian style chicken curry includes a variety of aromatic spices simmered in a coconut milk-based sauce and served with basmati or other rice.
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!
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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Earth Hour event is a global public awareness campaign about the effects of climate change.
They are urging bloggers, podcasters, online video makers, mobile users and online social networkers to spread the word about the importance of turning our lights out for one hour at 8.30 pm on March 28.
- 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
- Cut the chicken into portions.
- Wash and drain the chicken.
- Put it in a zip-lock bag with the flour and drench it into flour.
- Heat the olive oil in a skillet or non-stick frying pan.
- Shake off excess flour and fry the chicken in batches.
- Remove to a platter.
- In the leftover oil, sauté the onion until translucent.
- Add the garlic and sauté for a few seconds until fragrant.
- Now add the spices and mix for a few seconds to release their aroma.
- Add the bell peppers (I used frozen), as well as the grated carrot.
- Add the fried chicken back in the frying pan and mix.
- Add the wine and cook until the alcohol evaporates.
- Add the grated tomato and mix.
- Dilute the Greek yoghurt with broth from the chicken.
- Add it to the chicken, mix and cover with the lid
- Cook for thirty minutes.
- Serve with rice pilaf.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 890 Total Fat: 51g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 34g Cholesterol: 260mg Sodium: 1986mg Carbohydrates: 25g Fiber: 3g Sugar: 9g Protein: 71g
Kopiaste and Kali Orexi!