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Chicken in Greek Yoghurt with Birds Eye Chillie

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



  • 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.


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

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken in Greek Yoghurt with Birds Eye Chillie.


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