My two girls are greatly fond of chicken curries – the more they get, the more they crave for it. Every time I buy chicken they ask for ‘curry with a difference’. Creative me – I never run out of ideas. This time, in the cold of winter when they wanted chicken curry, I came up with this recipe of ‘Chicken in yogurt gravy’ which is delicate and light. To my pleasant surprise it turned out delicious! So here we go with the recipe….
Chicken drumsticks 500 g
Yogurt/curd 1 and 1/2 cup
Large onions 2, thinly sliced
Garlic paste 1 tsp
Ginger paste 1 tsp
Chili powder 1 – 2 tsp
Turmeric powder – 1 tsp
Garam masala – 1 tsp
Juice of 1/2 lime
Fresh coriander – 1 handful, washed and chopped
Salt to taste
Any cooking oil – 1 tbsp (I used mustard oil)
Mix yogurt with ginger-garlic paste, chili powder, garam masala, turmeric powder, salt and juice of lime.
Add chicken to this mixture and leave aside to marinade it for 15-20 minutes.
Heat oil in a pan and saute the sliced onions until golden brown.
Add marinated chicken and stir fry for 4-5 minutes.
Add rest of the yogurt mix and keep stirring every now and then.
Add chopped coriander and simmer for 20-25 minutes or until meat separates from the bone.
A friend at work once mentioned about her fondness for chocolate mousse. At the same time like many others she was also concerned about calories. May be that is the reason yogurt has been taking over cream cheese products and ice-cream big time among calorie-counters. She asked me “Like frozen yoghurt can something chocolaty be made out of yogurt?”
I wonder why not, Greek yogurt or hung curd is as good and smooth in texture as any cream cheese or mascarpone. As my children are a great fan of chocolate desserts as well, and so I tried whipping up a chocolate mousse using homemade curd. It turned out great, lusciously chocolaty! Best of all I felt it is one of those recipes where I know best of ingredients are going in as I make it right from the scratch i.e. even making the curd/yogurt at home.
Trick here is not to let the curd go sour during setting. For that use luke warm milk, place it in warm corner of the kitchen add about spoonful of the curd/yogurt culture, cover and leave it to set for 2-3 hours. Check after 2 hours, if it is set refrigerate instantly (if you are not using right away).
Secondly you need to remove excess of whey from the curd when you want to use it. For that all you have to do is tie up homemade curd in a cheese cloth and hang it on handle of a water filled pan in a refrigerator and don’t forget to put an empty bowl underneath to collect the whey. Making hung-curd in refrigerator ensures that it stays chilled and sweet (I mean sweetness of dairy, no added sugar).
Hung curd – 250g
Dark cooking chocolate – 100g
Eggs – 2, beaten (at room temperature)
Castor sugar – 75g
Rum – 2 tbsp (optional) or
Almond/ orange essence – tsp (optional)
In a double boiler melt the chocolate, stirring every now and then.
Using a whisker, whisk in the two eggs and sugar while chocolate is still warm. It will be slightly runny at this stage.
Add hung curd/ Greek yoghurt, and whisk further until well incorporated.
Transfer into small serving bowls or glasses and chill for at least 20-30 minutes before serving.
I bet once you make it you are going to make it again and again like me. Ever since I have made this, we have been having it for dessert almost every evening., all I have to do is to remember to set curd every morning.