Chicken Curry in Yogurt

Based on Eating Well’s “Chicken Curry in Yogurt”


  • 1 tablespoon ghee or canola oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz cubed chicken
  • 1/4 cup chicken/vegetable stock or water
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon cayenne pepper or more to taste
  • 1/4 cup golden raisins, soaked in hot water for at least 15 min
  • 1/4 cup apricot preserves
  • 1.5 cups plain yogurt
  • 1.5 tablespoons cornstarch
  • Salt & freshly ground pepper to taste


  1. Heat ghee/oil in a large skillet over medium-high heat and sauté onions until golden.
  2. Then add garlic and sauté a minute.
  3. Add chicken and sauté until browned.
  4. Add stock/water, coriander, ginger, cumin, cardamom, cayenne, raisin (with the soaking water), and apricot preserves.
  5. Simmer uncovered until chicken is cooked, 10 to 15 minutes, stirring occasionally. The liquid will be mostly absorbed.
  6. Gradually stir yogurt into cornstarch until dissolved.
  7. Stir mixture into the pan.
  8. Simmer gently, stirring constantly, until the sauce thickens.
  9. Do not boil.
  10. Season with salt and pepper.

Makes 4 servings


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