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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.