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Chicken Yoghurt Recipe and YOGHURT QUESTION
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. |
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Chicken Yoghurt Recipe and YOGHURT QUESTION
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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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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Chicken Yoghurt Recipe and YOGHURT QUESTION
Hmmm... all I see for my reply to this post is a repeat of the first
responder's post... wonder if that's only because I'm new to the group, or because I did something wrong... Diane B. |
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Chicken Yoghurt Recipe and YOGHURT QUESTION
Okay, I'll try this again...
Yogurt is usually added at the *end* of cooking for Indian recipes (and others as well). That allows the "flavor" to be stronger and also keeps it from curdling if it might have. Heating yogurt above 120 degrees though will kill the live cultures in it, but the nutritional value will still be there (calcium, etc.). If you want to try to keep the cultures live, you could try not mixing the yogurt into your food till it's out of the cooking pan and onto a plate, etc., so the temp. of the food would be lower? Diane B. |
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Chicken Yoghurt Recipe and YOGHURT QUESTION
Okay, I'll try this again...
Yogurt is usually added at the *end* of cooking for Indian recipes (and others as well). That allows the "flavor" to be stronger and also keeps it from curdling if it might have. Heating yogurt above 120 degrees though will kill the live cultures in it, but the nutritional value will still be there (calcium, etc.). If you want to try to keep the cultures live, you could try not mixing the yogurt into your food till it's out of the cooking pan and onto a plate, etc., so the temp. of the food would be lower? Diane B. |
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Chicken Yoghurt Recipe and YOGHURT QUESTION
Oops.. I'll get this posting things right yet <g>.
Another thing I thought of re your question is that some of this could depend on the yogurt you're using. Are you using full-fat yogurt, or at least 2%? There are also some yogurts which are thicker and/or creamier than others...I'm no expert, but I believe that those made from sheep's or goat's milk are more like that; anyone else know what I'm talking about"? Also, your recipe doesn't mention coconut milk, which is often used in Indian cooking and can give it a creamier texture. (Unfortunately coconut milk is also high in fat, so it's a no no for me...). Diane B. |
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Chicken Yoghurt Recipe and YOGHURT QUESTION
wrote on 31 Jan 2006 in rec.food.cooking
> Oops.. I'll get this posting things right yet <g>. > > > Another thing I thought of re your question is that some of this could > depend on the yogurt you're using. Are you using full-fat yogurt, or > at least 2%? > There are also some yogurts which are thicker and/or creamier than > others...I'm no expert, but I believe that those made from sheep's or > goat's milk are more like that; anyone else know what I'm talking > about"? > > Also, your recipe doesn't mention coconut milk, which is often used in > Indian cooking and can give it a creamier texture. (Unfortunately > coconut milk is also high in fat, so it's a no no for me...). > > Diane B. > > whatever...if you boil any milk products (yoghurt, cheese cream, milk etc...) they curdle leaving an unappealing looking meal. -- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up. |
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Chicken Yoghurt Recipe and YOGHURT QUESTION
MLI replied:
>> 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? > > It is just like that...yoghurt seperates/curdles if heated too hard > and/or too long. So do most other milk products. Many Indian recipes call for chickpea flour to be mixed into the yogurt to keep it from curdling. Bob |
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Chicken Yoghurt Recipe and YOGHURT QUESTION
"Bob Terwilliger" > wrote in message
... > MLI replied: > >>> 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? >> >> It is just like that...yoghurt seperates/curdles if heated too hard >> and/or too long. So do most other milk products. > > Many Indian recipes call for chickpea flour to be mixed into the yogurt to > keep it from curdling. > > Bob > Can you please give more details on this? It is a technique that I think would be very useful to me. -- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm |
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