This is an adaptation of a recipe in Charmaine Solomon’s classic “The Complete Asian Cookbook” first published in 1976 and remains in publication.
Indian Yoghurt and Chicken Curry
This is an adaptation of a recipe in Charmaine Solomon’s classic “The Complete Asian Cookbook” first published in 1976 and remains in publication. She introduced many Australians to the mysteries of Asian cuisine at a time well before master chef when there were not as many cookbooks around and we weren’t as savvy. Likewise in 1990 she published “The Complete Vegetarian Cookbook” another classic. This is a relatively simple and straight forward to cook. It takes about half an hour to get onto the stove. Cost today (2020) about $18-20; serves at least 8 with rice and condiments or $2.50 per serve. Very economical and extremely tasty; well worth a culinary try.
Ingredients
1kg of chicken thighs cut into smaller pieces
3 clove of finely chopper garlic cloves
I brown onion roughly chopped
1 teaspoon finely chopped fresh ginger
½ cup chopped coriander or chopped mint
1 ½ tablespoon oil or gee
1 teaspoon turmeric
1 ½ teaspoon garam masala
1 ½ teaspoon salt
½ teaspoon chilli powder
1/ cup of yoghurt
2 cans of diced tomatoes or three fresh cut tomatoes
Method
Cut chicken thighs into 4-5 sampler pieces.
Blend onions, garlic ginger, fresh coriander (mint) into a smooth puree.
Heat oil and fry the puree for about 5 minutes
Add the turmeric, garam masala, chilli powder and salt and cook for a further minute
Stir in the yoghurt and tomatoes and fry until up for another minute or two into is a watery puree.
Add chicken pieces stirring and cook them in puree. Add water as necessary to ensure that it has a liquid sauce. Cook for 15 minute or so. Salt to taste.
Serve with rice and Asian condiments and pickles
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