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Chicken in Greek Yoghurt with Birds Eye Chillie

Chicken in Greek Yoghurt with Birds Eye Chillie
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Chicken in Greek Yoghurt with Birds Eye Chillie, is a spicy rich yellow gravy that is cooked with chillie padi.

Serves 4

Ingredients

  • 1 chicken, cut into 8 pcs, skinned, washed and drained
  • 1 cup/250ml greek yoghurt
  • 3 tomatoes , cut into 4
  • 1 stalk lemongrass, lightly bruised
  • 3 kaffir lime leaves, lightly bruised
  • 1 turmeric leaf, torn to 2 (optional)
  • salt to taste vegetable oil
  • ½ cup water
  • spices to blend:
  • 10 red bird's eyes chillies
  • 10 green bird's eyes chillies
  • 3 large red onions
  • 2 cloves garlic, peeled
  • 1 inch old ginger, peeled
  • 1 inch of fresh turmeric, peeled
  • 5 candlenuts
  • chicken marinade:
  • 1 tbsp turmeric powder, 1 tbsp grated ginger, salt to taste
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Method

  1. Marinate chicken pieces with ginger, turmeric powder and salt for at least 30 minutes.
  2. Fry chicken until ¾ cooked and put aside.
  3. Finely blend spice ingredients into paste.
  4. Using the same oil in pot, pour in the blended ingredients, torn tumeric leaf, kaffir lime leaves, lemongrass and fry till oil appear and spices are fragrant (Medium heat - Do not burn).
  5. Add the fried chicken, yoghurt and water.
  6. Switch on flame, keep it to a simmer for chicken to absorb blended fried paste until the gravy thickens.
  7. Add tomatoes and salt to taste.
  8. Serve with steamed white rice.
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Notes & Tips

Switch off flame before adding yoghurt so that yoghurt will not split.

Recipe Rating

2

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