Indian chicken curry
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Indian chicken curry contains lots of yoghurt. We all know how hard it is to get it into hot food without curdling. Now there’s a solution to this problem; stabilised yoghurt.1 tbsp tamarind 1 tbsp sugar 2 tsp tomato paste 1 dl cream 2 tbsp cooking oil
Stabilised yoghurt
3 dl unflavoured yoghurt (must have fat) 2 tsp corn or chickpea flour (gram flour)
Stir together yoghurt and flour. Cook to stabilize.
Chop the onions into small pieces. Grate the ginger and garlic. Place in a fair sized barrel with the onion. Sauté the onion until golden brown, which sweetens it. Cut the chicken into small pieces.
Add the spices to the chicken pieces, cook for a moment and let the spices cook in the hot pot. Then pour in the tomato paste and cook for 10 minutes.
Add the cream and cook for another 10 minutes.
Remove the kasari from the plate, and stir in the yoghurt a quarter at a time.
Serve the Indian chicken curry immediately with the rice.
Rice.
