Chicken Yoghurt Recipe and Yoghurt Question

Makes 2 servings in 45 minutes

What I like about Indian cooking is that they use a lot of yoghurt.

I usually put the yoghurt in at the beginning of the recipe,
but then the creamy consistency gets lost in the cooking process.

Is this because i add "the wrong type" of yoghurt,
or is it like that?

INGREDIENTS

-1/2 chicken, cut into pieces
-1 little pot yogurt (5 fluid ounce) (150ml)
-4 cardemons
-3 green chillies (remove seeds) - finely chopped
-1 tbsp coriander leaves - finely chopped
-oil to fry
-salt to taste

-Grind to a paste :
===================
+3 green chillies (remove seeds)
+1 inch (2.5 cm) piece ginger
+6 cloves garlic


PREPARATION

1. Heat oil, add chopped chillies and cardemons and fry for 2 minutes.
2. Add ground paste and fry for another 2 minutes.
3. Add chicken and fry till golden.
4. Reduce heat. Add yogurt, stir well and simmer on low heat till
yogurt is completely absorbed. (30 minutes)
5. Add coriander leaves, remove from heat and serve hot.

It could be various reasons.

1. The yoghurt is the wrong type, it's best to use the 'live' yoghurt such as Total Greek yoghurt.

1. Try adding it 1 tablespoon at a time and stirring it in to incorporate it into the recipe. (usually this is done at the beginning but it will disappear - it's supposed to)

3. Add it at the end of cooking but don't let it boil. It may look as if it's curdled but it still tastes fine.

Hope this helps

Regards


Domestic Guru

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I've found that it only separates when using lite yoghurt and does not
happen with regular ones.

As well, only add it at the very end of the recipe and heat until warm -
do not boil.

Larry