Creamy Spiced Yoghurt Chicken is quick and easy for when you can’t fit anything else in
I know this chicken dish looks and tastes ultra creamy and rich but it really isn’t . There’s just a cup of yoghurt in it and the rest is herbs and spices. Often when I don’t have much time I use the chicken tenderloins or fillets that I have used in this recipe. They take 5 or 6 minutes to cook through and that is what I love about them. They also don’t get as dry as breast fillet.
There was all kinds of high jinxes going on out our house this week. Lots of extra work and a bizarre day where a French film crew came to our house to film me making Pavlova.
Why?. Well apparently they were filming all kinds of national dishes in various places around the world and a Pavlova was chosen from Australia. Yes, I know New Zealanders….. there was a lot of chatter about who actually invented the Pavlova but in light of THIS research, I think it is ok.
We live in an old tumbling down house and I felt a bit anxious about a film crew here so we set about fixing all sorts of little things that might make our house look a little less like a university frat house. That done the only worry was our oven turns it self off all the time. No, really it does believe it or not. I made a Pavlova before they arrived not only because the oven may have gone off without the possibility of it being re-lit but also because it makes sense to have a cooled down meringue shell ready to decorate.
Pavlova may be Australasian but we don’t really have them very often in our house. I know that most other people do, but Skater doesn’t like fruit so we normally have something chocolatey. That said it is without doubt one of the most popular desserts at family celebrations here in Australia, so we made believe it was in ours to. Hopefully I can show you the film clip one of these days. The film crew were so unassuming and friendly and they felt like old friends. Maybe that’s the secret to them being a good film crew.
After all the fun and games it is time for dinner. There’s nothing better than a dinner that not only has loads of flavour but is fast too. We ate it with some rice and a loved charred broccoli salad just because that’s what we had in the fridge .
- 500 gm (1 lb) Chicken tenderloin
- juice of ½ a lemon or to taste
- ½ cup chopped roasted almonds
- ½ bunch cleaned coriander
- 2 tablespoons oil
- 1 cup chicken stock or broth
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- ¼ teaspoon cinnamon
- 1 teaspoon cumin powder
- 2 teaspoons smoked paprika
- 1/ 2 a bunch ( stalks, roots and leaves) of washed coriander
- 1 cup of drained plain unsweetened yoghurt (if you don't have drained that's OK)
- ½ Spanish onion chopped
- 3 cm chopped fresh ginger ( 1 inch)
- 2 cloves garlic crushed
- Put the Marinade ingredients into a blender ( best) or chop finely and put into a food processor and puree till smooth. If it is too thick to puree add a bit of the stock to thin slightly.
- Put ½ the marinade or enough to coat the chicken into a bowl with the chicken and stir. Set the rest aside to make the sauce. (You can make this dish to hear and put in the fridge ready for later)
- Heat a large frypan till hot. Add the oil and then the chicken fillets one by one. Fry till browned on the underside ( 3-4 minutes). Turn over and fry for 1-2 minutes before adding ½ the salt and the stock.
- Simmer for 2-3 minutes before adding the rest of the yoghurt and lemon juice. Cook till the sauce is nice and hot but don't boil furiously. Stir together well. Taste for salt and add more if needed. I also like to add a bit more lemon. The chicken cooks very fast.
You could also use sour cream instead of yoghurt to add creaminess to the end
The fresher coriander is the more flavour it has. Try to buy it in an Asian store as supermarket coriander is very old and soapy tasting