Yellow Curry Recipe

A plating option over Basmati Rice

This is one of my favorite dishes from my childhood. It is not classically Armenian, however, I know that many of you will agree, you loved it every time it was prepared by Mom/Grandma.

Things You Will Need:
Cutting board
Chef’s Knife
7 qt. pot
Wooden spoon
Medium mixing bowl

4 Tbs. vegetable or canola oil
4 Lbs. boneless, skinless, chicken thighs
1 large yellow onion
2 cloves of garlic
1 qt. whole milk yogurt
1 cup chicken stock
4 Tbs. curry powder
4 Tbs. All purpose flour
2 Tbs. unsalted butter
1 Tbs. Kosher salt
1 tsp. black pepper

Cut chicken thighs into 1 inch cubes. Cut onion in half (from root to tip), slice into 1/4 inch strips and reserve. Place pot over medium heat and add in oil. Season chicken pieces with salt and pepper and place in pot. Cook chicken for 5 minutes and add in sliced onions and butter, allow onions to soften, add garlic and stock. Simmer on low for 5 minutes; mix flour, curry powder, and yogurt in a separate bowl, add yogurt mix to the simmering chicken. Make sure to set your flame on low, the yogurt will separate if it boils. Stir frequently until the sauce begins to thicken. Check for seasoning and serve.

Khoresht, Main Dish, Recipes, Serve Over Rice

Facebook comments:

1 comment

  1. i like how this dish follows the rice and tadig. and now im drooling…

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