ROASTED CURRY CHICKEN THIGHS WITH YOGURT CUMIN SAUCE
Provided by Claire Robinson
Time 12h45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a small, dry, heavy skillet over moderate heat, toast the cumin seeds until fragrant, 3 to 4 minutes. Finely grind in a spice grinder or mortar and pestle. Mash the garlic to a paste and transfer half the garlic to a medium bowl. Whisk in the curry paste, 1 cup yogurt and half the cumin. Transfer the chicken to a plastic re-sealable bag and pour the yogurt mixture into the bag, making sure all the chicken is covered. Marinate in the refrigerator for at least 12 hours and up to 24 hours.
- Preheat the oven to 425 degrees F.
- Line a sheet pan with aluminum foil and top with a cooling rack.
- Remove the chicken from the marinade, place on the cooling rack in the sheet pan. Bake until cooked through, 30 to 35 minutes.
- In a small bowl, whisk the remaining 1 cup yogurt and the remaining garlic and cumin. Serve a dollop of sauce on top of the chicken.
- What really makes this recipe sing: Toasting and grinding your own spices here, makes all the difference in the world. If you don't remember when you bought that jar of cumin, then you should throw it out and start fresh.
CURRIED YOGURT SAUCE
Steps:
- In a blender or small food processor blend together 1/2 cup of the yogurt, the chutney, and the lime juice until the mixture is smooth, transfer the mixture to a bowl, and whisk in the remaining 1/4 cup yogurt, the mayonnaise, the curry powder, the 2 tablespoons onion, and salt and pepper to taste. Chill the sauce, covered, for at least 8 hours and up to 3 days. Transfer the sauce to a serving dish and sprinkle it with the additional onion.
BASIC YOGURT SAUCE
Serve this yogurt with basmati rice, quinoa, or couscous. Use to garnish lamb, chicken or fish kebabs. Spoon a dollop into pureed soups and shellbeans just before serving. Or thin with a little water to make a creamy dressing ideal for romaine or little gem lettuces.
Provided by Samin Nosrat
Categories sauces and gravies, side dish
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 278 milligrams, Sugar 3 grams
CRISPY-SKIN SALMON WITH CURRIED YOGURT SAUCE
Nailing perfectly crispy skin on salmon is easier than you think. The secret is prepping the fish before cooking it. Scraping the residual moisture will guarantee a crisp skin. You can also scrape it a few hours or days before cooking.
Provided by Jet Tila
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 12
Steps:
- For the salmon: Pat the fillets dry with paper towels. With the sharp edge of a knife, scrape the skin back and forth the length of a fillet over and over with light pressure. You will see moisture build up on your knife edge; wipe it away. Continue for about 1 minute, until there's almost nothing to wipe away. Cut a few 2- to 3-inch slits across the middle of the salmon skin. Repeat with the remaining fillet.
- Season the salmon with salt and pepper on both sides. Drizzle with the oil and set aside until ready to cook.
- For the yogurt sauce: Combine the yogurt, cilantro, lemon zest and juice, oil, garlic, garam masala and curry powder in a small bowl. Mix with a fork until well combined. Season with salt and pepper to taste. Set aside.
- Heat a 9- to 11-inch cast-iron skillet over medium-high heat for 3 to 4 minutes. There is no need to oil the pan, because you oiled the fish. Add the fillets skin-side down, laying them away from you. Cook for about 3 minutes, or until golden brown. Shake the pan until the salmon releases from the bottom of the pan by itself.
- Carefully turn the salmon over and reduce the heat to medium-low so the flesh side cooks more slowly. Cook until a thin-bladed knife inserted into the flesh meets with just a little resistance or an instant-read thermometer inserted into the thickest part of a fillet registers 125 degrees F, 2 to 3 minutes (thinner pieces will be done quicker than the thicker ones).
- Serve the fillets topped with some of the yogurt sauce.
CURRIED YOGURT DIP
Make and share this Curried Yogurt Dip recipe from Food.com.
Provided by GothicGranola
Categories Low Cholesterol
Time 30m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- GARNISH: finely chopped almonds or walnuts, optional.
- In a bowl, combine ingredients, stirring well.
- Spoon into serving bowl.
- If possible allow to set for 30 minutes at room temperature before serving.
- Garnish.
- Serve with fresh vegetables or pita crisps.
Nutrition Facts : Calories 34.6, Fat 1.6, SaturatedFat 1, Cholesterol 6, Sodium 25.6, Carbohydrate 3.6, Fiber 0.4, Sugar 2.9, Protein 1.7
POACHED SALMON WITH CURRIED YOGURT SAUCE
With a little advance preparation, the components for this healthy meal can be stored in the fridge and then assembled and served within minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a large skillet with a tight-fitting lid, pour 1/2 inch water; bring to a boil, and season generously with salt. Add green beans and carrots. Return water to a simmer, cover skillet, and steam until vegetables are crisp-tender, 4 to 6 minutes. Transfer to a colander; rinse with cold water to stop the cooking process.
- Rinse skillet with cold water to cool it down. Place salmon in skillet, and add cold water to cover; season with salt. Bring water to a boil over high heat; cover skillet, and remove from heat. Set aside until salmon is opaque throughout, about 20 minutes. Remove from skillet, and let cool.
- In a small bowl, stir together yogurt, curry powder, and cilantro; season with salt and pepper.
- Break salmon into large pieces; serve with vegetables and yogurt sauce. Garnish with cilantro, if desired.
Nutrition Facts : Calories 344 g, Fat 12 g, Fiber 5 g, Protein 39 g
CURRY YOGURT ROASTED CAULIFLOWER
While in Vegas, this was an item on the buffet at the Paris. I ran into the executive Chef and gave him my compliments, because it was SOO yummy! He gave me an idea of how they made it... mine turned out very close to what we had in Vegas. (prep/cooking time does not include pre-mixing the yogurt sauce)
Provided by CHRISSYG
Categories Cauliflower
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- At least 2 hours ahead of time, mix yogurt, spices, lemon juice in a small bowl, refrigerate until ready to use.
- Preheat oven to 375 degrees F.
- Break cauliflower into small to medium sized florets.
- Toss in a large bowl with salt, pepper and olive oil.
- Spread on a cookie sheet in one layer and bake in pre-heated oven for about 15 minutes until beginning to soften.
- Remove from oven and return to large bowl.
- stir chopped cilantro into yogurt/spice mixture and spoon over califlower.
- toss to coat well (you may not need ALL of the yogurt, depending on how large of a head of cauliflower you have).
- return to baking sheet and continue to bake for about another 5-10 minutes (cook to your liking, some prefer some crunch left in their veggies).
- remove from oven and enjoy!
Nutrition Facts : Calories 75.1, Fat 4, SaturatedFat 0.6, Sodium 626.6, Carbohydrate 9, Fiber 3.6, Sugar 2.9, Protein 3.1
SLOW COOKER SHREDDED CHICKEN IN YOGURT SAUCE
A super simple slow cooker recipe for shredded chicken in a tomato-yogurt-curry sauce.
Provided by Jeannine Cauthen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 18m
Yield 3
Number Of Ingredients 9
Steps:
- Combine yogurt, tomato paste, onion, garlic, curry powder, ginger, salt, and pepper in the slow cooker. Add chicken breasts and mix with yogurt sauce.
- Cook on Low until chicken is tender and cooked through, about 8 hours. Shred with 2 forks.
Nutrition Facts : Calories 376.5 calories, Carbohydrate 19.6 g, Cholesterol 136.7 mg, Fat 9.7 g, Fiber 4.5 g, Protein 52.8 g, SaturatedFat 3.4 g, Sodium 679.1 mg, Sugar 10 g
CURRIED YOGURT MARINADE FOR CHICKEN
This is a great curry marinade and goes great with prosciutto-wrapped cherry tomatoes, fresh basil leaves, new red potatoes, cremini mushrooms, and red onions.
Provided by kristin
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Mix yogurt, curry powder, salt, and pepper together in a zip-top bag.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 2.5 g, Cholesterol 11.3 mg, Fat 5.1 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 614.2 mg, Sugar 2 g
CURRIED FISH FILLETS WITH YOGURT SAUCE
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Mix yogurt, cilantro and green onion in small bowl. Season with salt and pepper.
- Preheat oven to 500°F. Spray baking sheet with vegetable oil spray. Place in oven. Rub each side of each fish fillet with 1/4 teaspoon curry powder. Whisk egg whites in medium bowl until foamy. Place wheat germ on large sheet of waxed paper. Dip fish fillets into egg whites, then turn fillets in wheat germ, coating lightly. Place fish fillets on hot baking sheet. Sprinkle with salt and pepper. Bake until fish is opaque in center, about 8 minutes. Remove from oven; let stand 2 minutes. Transfer to platter. Serve yogurt sauce alongside.
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