Curried Yoghurt Braised Chicken
We reckon this take on a classic is pretty ingenious. Using chicken thigh adds a beautiful flavour and moisture to this curry. Using fresh tomatoes and cooking your yoghurt also infuses freshness and added moisture, and keeps this punchy, spicy curry creamy and thick.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
350 g
chicken thigh
1 knob
ginger
2 clove
garlic
1
red onion
1
birdseye chilli
1 tbs
garam masala
1
tomato
1 tub
yoghurt
(Contains: Milk;)
70 g
baby spinach leaves
150 g
white rice
(May be present: Wheat, Gluten, Soy.)
1 tbs
coriander
Not included in your delivery
50 ml
hot water
salt
pepper
vegetable oil
Utensils
Cooking Steps
Heat some vegetable oil in a large pan over a medium-high heat. Add the chicken thigh pieces and cook for 3-4 minutes until golden brown. Transfer the chicken to a plate.
In the same pan, add the ginger, garlic, onion, and chilli and cook over a high heat for about 2 minutes. Add in the HelloFresh garam masala and then cook for 1 minute. Add the tomato, yoghurt, and water then stir until well combined. Reduce the heat down to a low simmer and season to taste with salt and pepper before you add in the browned chicken. Cover the pan and leave to simmer for about 15 minutes, keep an eye on it, if it looks too dry, add a little bit more water. Remove from the heat and stir through the baby spinach.
Meanwhile, place the rice into a sieve and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
To serve, divide the rice between bowls, spoon over the curried yoghurt braised chicken and serve with a sprinkle of coriander if you like. Did you know? Traditional braising can be relaxing as it takes up to several hours. For this reason it has been noted for its calming effect, some people even refer to this as the ‘zen of the braise.’
