Dahi Chicken Curry, Sindhi-Style
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Ingredients
- 900 g bone-in chicken pieces, mixed
- 200 g natural yoghurt
- 1 onion, finely chopped
- 3 tbsp vegetable oil
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 528 kcal
- Protein
- 43.1 g
- Carbohydrate
- 8.7 g
- of which sugars
- 6.2 g
- Fat
- 35.5 g
- of which saturates
- 8.5 g
- Fibre
- 1.1 g
- Salt
- 0.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 2
Add the chicken pieces and brown for 6 minutes, then stir in the ground turmeric and chilli powder.
- 3
Whisk the natural yoghurt until smooth and stir it in a spoonful at a time so it doesn't split, then cover and simmer for 25 minutes, stirring occasionally, until the chicken is tender and cooked through with no pink remaining.
- 4
Uncover and simmer for 5 minutes to thicken the sauce.
- 5
Scatter with the fresh coriander and serve with rice.
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