Authentic chicken curry with yogurt.

So not only were we cooking things up in R&D for the new creamsicle orange paddle but we were working on this weeks recipe.

My food cycles seem to go in binges as far as cuisine goes and this week it was all about Indian and curry.

Had not made this one in ages and it comes from a book I found 20 years ago. 

There are lots of recipes on the Internet for chicken curry with yoghurt but I found many of them left out some of my favourite spices that are included in this particular version. 

If you are local to St Marys, or shop on line, Troyers spices, I believe have small table spoon sleeves of spices, so you don’t need to buy a huge jar of a spice you don’t use regularly. That makes this an easy recipe to put together without blowing the budget on spices.

I also like to serve this particular recipe over rice and will do it without the potatoes. 

Up to you how you would like to serve it at the end but either way I hope you like it.

Curry chicken with yogurt

One of my favourites. Found this one 20 years ago and thought I should share this one.
Prep Time15 mins
Cook Time1 hr 30 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Cost: $25


  • Small blender/liquidizer


  • 3 pounds boneless skinless chicken thighs or legs
  • 4 tbs cooking oil
  • 2 onions finely chopped
  • 2 cloves of garlic finely chopped
  • 1/2 ounce fresh ginger finely grated
  • 2 pods of cardamom seeds
  • ¼ Teaspoon cinnamon stick
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon paprika
  • 2 teaspoons ground cilantro
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 1/2 teaspoon turmeric
  • 5 ounces yogurt
  • 8 ounces peeled or chopped tomatoes
  • 8 ounces potatoes peeled and diced (omit if serving over rice


  • Heat 3 tablespoons of oil in a pan and add ½ of the chopped onion, garlic, ginger, cardamom, cinnamon, cloves, and fennel seeds and fry until the onion is golden.
  • Add paprika, ground cilantro, cumin, chilli powder and turmeric. Continue to fry until the oil runs free/separates from the spice mixture.
  • Drain off the oil. Add the mixture to a liquidizer/small blender, add the yogurt and blend until smooth.
  • Fry the remaining onion in the oil until the onion is golden, then add the chicken and continue to fry for five minutes.
  • Add the blended spice mixture, potato, tomatoes, and 1/2 teaspoon of salt, and 24oz of boiling water.
  • Cook on low heat for approximately one hour until the meat and vegetables are done.
  • Served in a bowl and top with cilantro leaves.


As an alternative you can leave out the potatoes and then serve the dish over rice. My favourite.
It looks like a lot of work but trust me it’s worth it. Bring a little extra wine and it’s all good.
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