wrote on 17 Jan 2006 in rec.food.cooking

> 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 is just like that...yoghurt seperates/curdles if heated too hard
and/or too long. So do most other milk products.

--
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But the ears...Ah the ears.
The ears keep the hat up.