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Chicken Curry with Yogurt

Charter Issue, 1990

Your rating: None Average: 3.7 (26 votes)

The addition of apricot preserves makes this chicken curry taste faintly of chutney. Serve it with brown rice seasoned with curry powder.



READER'S COMMENT:
"Yum !! "
Chicken Curry with Yogurt Recipe

4 Reviews for Chicken Curry with Yogurt

01/08/2011
Eh

I agree with the previous reviewer that this is a strange recipe. It was way too yogurty for my tastes and extremely bland despite all the spices. I also felt there was too little chicken compared to the amount of sauce. Unfortunately I don't think this recipe is really worth trying to modify. When it comes to curry dishes I'm going to have to stick to my Indian friend's mom's traditional recipes!!

Comments
07/23/2010
Anonymous

Yum !!

Comments
04/06/2010

My fiance and I enjoyed this meal. I had to substitute the apricot preserves with honey and did not have cardomom. I added splashes of curry powder to intensify the mild taste. Perhaps adding a whole cayenne pepper would intensify the spicyness. However, it was still enjoyable and simple to make.

Comments
01/05/2010
Anonymous

This is a very odd recipe; way too much sauce for the quantity of chicken specified - I used four whole chicken breasts and still found it to be too much sauce! It's very, very, mild. I used a half tsp of chili powder rather than the 1/8 tsp of cayenne and could barely taste it buried in 2 cups of yogurt. I'm guessing you could easily double all the spices (or halve the yogurt) and find a nice balance. I may try this recipe again with some modifications.

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