Chicken Yoghurt Recipe and YOGHURT QUESTION
Mr Libido Incognito wrote:
> 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.
>
> --
> The eyes are the mirrors....
> But the ears...Ah the ears.
> The ears keep the hat up.
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