Poached Chicked With Curried Yogurt Sauce Recipes

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ROASTED CURRY CHICKEN THIGHS WITH YOGURT CUMIN SAUCE



Roasted Curry Chicken Thighs with Yogurt Cumin Sauce image

Provided by Claire Robinson

Time 12h45m

Yield 4 servings

Number Of Ingredients 6

2 teaspoons whole cumin seeds
4 cloves garlic
3 tablespoons bottled green or red Thai curry paste
2 cups whole Greek yogurt, divided
3 pounds chicken thighs
Kosher salt and freshly cracked black pepper

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.

POACHED SALMON WITH CURRIED YOGURT SAUCE



Poached Salmon with Curried Yogurt Sauce image

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

Coarse salt and ground pepper
12 ounces green beans, ends trimmed
12 ounces carrots (about 4 medium), peeled and cut into sticks similar in size to beans
1 1/2 pounds skinless salmon fillet
1 cup plain low-fat yogurt
1 to 2 teaspoons curry powder
1/4 cup chopped fresh cilantro, plus sprigs for garnish (optional)

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

CURRIED YOGURT MARINADE FOR CHICKEN



Curried Yogurt Marinade for Chicken image

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

1 cup Greek yogurt
1 teaspoon curry powder
1 teaspoon salt
½ teaspoon ground black pepper

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

POACHED CHICKED WITH CURRIED YOGURT SAUCE



Poached Chicked with Curried Yogurt Sauce image

Provided by Davina Besford

Categories     Chicken     Poach     Yogurt     Lime     Curry     Summer     Bon Appétit     Australia

Yield Makes 4 servings

Number Of Ingredients 6

1 cup plain low-fat yogurt
1/4 cup fresh lime juice
2 teaspoons ground cumin
2 teaspoons curry powder
4 skinless boneless chicken breast halves
2 cups (or more) canned low-salt chicken broth

Steps:

  • Combine first 4 ingredients in a small bowl; whisk to blend. Season with salt and pepper.(Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)
  • Arrange chicken in a single layer in heavy medium skillet. Add enough broth to cover chicken and bring to boil. Cover skillet and turn off heat. Let stand until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to plates. Cut chicken crosswise into thin slices. Spoon yogurt sauce over chicken.

CHICKEN WITH PEANUT CURRY YOGURT SAUCE



Chicken with Peanut Curry Yogurt Sauce image

Simple ingredients combine to give stir-fried chicken an exotic flavor. Serve with rice for a super delicious weeknight surprise!

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 8

2 tablespoons CRISCO® Canola Oil
3 cloves garlic, chopped
1 cup chopped onion
1 cup chopped red and green bell peppers
1 tablespoon curry powder
4 breast half, bone and skin removed (blank)s boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup plain yogurt
½ cup Jif® Extra Crunchy Peanut Butter

Steps:

  • Heat the oil in a large skillet over medium heat. Add the garlic, onions and bell pepper, cooking just until tender. Stir in the curry powder. Cook 1 minute.
  • Season the chicken with salt and pepper, add it to the skillet. Cook and stir until browned. Combine yogurt and peanut butter. Stir into skillet, simmering until sauce is hot.
  • Season dish to taste with additional salt and pepper, if needed. Serve with cooked rice.

Nutrition Facts : Calories 455.6 calories, Carbohydrate 19.2 g, Cholesterol 72.1 mg, Fat 25.8 g, Fiber 4.1 g, Protein 39.6 g, SaturatedFat 4.6 g, Sodium 254 mg, Sugar 10.7 g

POACHED SALMON WITH DILL-YOGURT SAUCE



Poached Salmon With Dill-Yogurt Sauce image

This 30 minute meal is easily prepared. Do not remove the skin before poaching or the fish might fall apart during the cooking process. The vegetables in the pot can be served alongside the fish or discarded. Buttered egg noodles with a little chopped parsley are good, on the side. And, as I suggest with all my recipes which call for wine, use a good, drinkable wine.

Provided by GREG IN SAN DIEGO

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 carrots, chopped
1 small onion, chopped
1 1/2 cups dry white wine
4 sprigs fresh dill
1 tablespoon fresh dill, chopped
1 lemon, sliced
salt
6 cups water
1/2 cup plain yogurt
1 tablespoon drained capers, chopped
1 tablespoon lemon juice
pepper
1 1/2 lbs skin-on salmon fillets (4)

Steps:

  • Bring carrots, onion, wine, dill sprigs, lemon slices, 2 teaspoons salt and water to boil in Dutch oven over high heat.
  • Reduce heat to low and simmer, covered, for 15 minutes.
  • Meanwhile, combine yogurt, capers, lemon juice, chopped dill and salt and pepper to taste in bowl.
  • Add salmon to pot, cove and simmer gently until fish is opaque and flakes easily at thickest part, 8 to 10 minutes.
  • Using slotted spatula, carefully transfer salmon to serving platter.
  • Serve with dill-yogurt sauce.

Nutrition Facts : Calories 316.6, Fat 7.1, SaturatedFat 1.6, Cholesterol 92.7, Sodium 226.2, Carbohydrate 11.8, Fiber 2.5, Sugar 4.5, Protein 36

CURRIED YOGURT SAUCE



Curried Yogurt Sauce image

Categories     Sauce     Yogurt     Curry     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

3/4 cup plain yogurt
2 tablespoons Major Grey's mango chutney
1 teaspoon fresh lime juice, or to taste
1/2 cup mayonnaise
1 tablespoon curry powder, or to taste
2 tablespoons minced red onion plus additional for garnish

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.

GRILLED CHICKEN WITH CURRIED YOGURT



Grilled Chicken With Curried Yogurt image

Make and share this Grilled Chicken With Curried Yogurt recipe from Food.com.

Provided by Redsie

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs chicken pieces, with skin
1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons olive oil
3 green onions, chopped
1 garlic clove, crushed
1 teaspoon curry powder
salt and pepper

Steps:

  • Place chicken pieces in large bowl and add Curried Yogurt Marinade. Mix well. Cover and refrigerate for a few hours.
  • Cook on grill over medium heat for 8 to 10 minutes on each side. Watch out for flames! Remove from heat and serve a few chicken pieces per person. Serve with salad and steamed green beans.
  • Curried Yogurt Marinade: In bowl, mix together all ingredients and refrigerate.

Nutrition Facts : Calories 327.6, Fat 24.4, SaturatedFat 6.7, Cholesterol 85.6, Sodium 103, Carbohydrate 4.7, Fiber 0.5, Sugar 3.3, Protein 21.7

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