Chicken curry cooked with curds

Chicken – 1 kg
Onions – 4 large sliced or 400 grams
Curry leaves – 5 sprigs
Ginger and garlic paste – 1 1/2 tablespoon
Chicken masala – 2 1/2 heaped tablespoons ( recipe given )
Sweet Curd – 200 grams
Fresh coriander – one fistful chopped

For the meat masala please go to http://www.pottypadre.com/home-made-meat-masala/

In a pot, heat some oil and add the curry leaves. Now fry the four large onions that have been thinly sliced and continue the cooking process for about ten minutes or till the onions are golden brown but not burnt. Turn off the gas and allow this mixture to cool. Blend the onion and curry leaf mixture in a blender. You may need to add a little water.

When done, place the mixture in the same pot that you fried the onions and turn on the gas. Once hot, add the ginger and garlic paste and cook of a minute. Now add the chicken masala and half a cup of water. Allow this to cook for two minutes before you add another cup of water. Allow this to cook for about five minutes. Now add the chicken that has been washed and cut into curry pieces. Stir well, bring to a boil and then drop the heat to simmer and allow the chicken to cook for the next ten minutes with a lid on top.. After ten minutes remove the lid and allow the extra gravy to evaporate as you continue the cooking process. This may take another five minutes.

Take some fresh curd and mix it with a whisk ( do not whip it ) till it is smooth. Turn the gas off and when the gravy has stopped bubbling introduce the curd which must always be at room in small portions at a time.
Stir it and let the dish sit for about half an hour. Reheat before serving and garnish with fresh coriander

To prevent curdling

Low fat curd is likely to curdle so go in for full fat curd. Also take the dish off the heat when introducing curd. Make sure the curry you are introducing the curd to is not boiling. Add it in a gradual and never cold. Always ensure your curd is brought to room temperature. Some people add a bit of flour or cornflour to the curd to prevent it from curdling. This works as I have tried it out several times.

Yogurt is a mesh of denatured milk protein that traps the whey. When yogurt is over-heated those proteins tighten and squeeze out the extra whey. When the protein matrix is cut it will also leak whey.

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