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Chicken in Greek Yoghurt with Birds Eye Chillie, is a spicy rich yellow gravy that is cooked with chillie padi.
Marinate chicken pieces with ginger, turmeric powder and salt for at least 30 minutes.
Fry chicken until ¾ cooked and put aside.
Finely blend spice ingredients into paste.
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).
Add the fried chicken, yoghurt and water.
Switch on flame, keep it to a simmer for chicken to absorb blended fried paste until the gravy thickens.
Add tomatoes and salt to taste.
Serve with steamed white rice.
Switch off flame before adding yoghurt so that yoghurt will not split.
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