Introducing Yogurt Curry Sauce, a delightful culinary creation that showcases the versatility of curry beyond its association with Indian cuisine. While curry has its roots in Indian cooking, it has been embraced and adapted by various cultures around the world. Thai, Japanese, Malaysian, and Armenian communities, in particular, have incorporated curry into their culinary traditions.
This particular recipe for Yogurt Curry Sauce or Yogurt Curry Stew is a favorite among the Armenian community, especially those of Iranian origins. What sets this curry sauce apart is its milder flavor profile, although you have the flexibility to increase the spice levels according to your preferences. As with any recipe, it’s essential to tailor it to your own likes and dislikes, allowing you to create a curry sauce that suits your taste buds perfectly.
Traditionally, this curry sauce is served with steamed rice. The recommended method for preparing the rice is the classic steaming technique, which I will explain in a separate recipe. Both Armenians and Persians have a preference for Basmati long-grain rice, which lends itself beautifully to this dish.
While the recipe itself is not overly complicated, it requires attention to detail. As you add the egg and yogurt to the pot, it’s crucial to stir continuously as the sauce begins to boil. This ensures that the sauce cooks smoothly and achieves a creamy and velvety texture. If not stirred consistently, the yogurt may curdle and result in small lumps in the sauce. When executed correctly, the sauce boasts a delightful creaminess that will leave your taste buds thoroughly satisfied.
So, whether you’re seeking a milder curry experience or looking to explore the diverse world of curry beyond its traditional boundaries, this Yogurt Curry Sauce is sure to impress. Its smooth texture, aromatic flavors, and creamy richness will transport you to a culinary adventure that transcends borders.
Yogurt Curry Sauce or Stew
Though most of us associate curry with Indian cuisine other cultures have taken and adapted it to their likes. You can find curry in Thai, Japanese, and Malaysian cuisine among others. This recipe is popular with the Armenian community especially those who originated in Iran. It is a milder curry sauce however you can increase the spices to make it hot. It is important to always adapt the meals you prepare to what you like or dislike. This curry sauce is usually served with rice, the rice prepared is steamed rice which I will explain in another recipe. Both Armenians and Persians prepare rice this way and they usually use Basmati long-grain rice. The recipe is not complicated but needs attention as you stir the egg and the yogurt into the pot you have to consistently stir it while it begins to boil so the sauce cooks smoothly otherwise the yogurt curdles and you get little lumps in your sauce, done right the sauce is very creamy and smooth.
Drizzle a generous amount of olive oil into the pot, then introduce the finely chopped onion. Once the onion reaches a near-translucent state, elevate the heat and introduce the chicken, skillfully sautéing both sides. Sprinkle in an ensemble of spices and a pinch of salt. My personal touch involves a direct infusion of curry onto the chicken, effectively imbuing the meat with an enhanced flavor profile.
Next, introduce a measured amount of water, ensuring the chicken is adequately submerged. Seal the pot with its lid and initiate a gentle simmer. My practice involves the utilization of pre-boiled water, a strategic choice to maintain the chicken's optimal cooking temperature.
During the chicken's approximately 30-minute cooking period, seize the opportunity to prepare a mixture in a separate bowl. Combine yogurt, eggs, an additional dash of curry, and flour, melding these components into a harmonious blend.
Upon the completion of the initial 30 minutes, introduce the prepared mixture into the chicken, employing a trusty wooden spoon to carefully combine the elements. At this juncture, a crucial step unfolds: diligent and unhurried stirring is essential, continuing until the mixture reaches a gentle boil. This process safeguards against the unwanted outcome of curdling and the formation of unsightly lumps, thus preserving the pursuit of a velvety, seamless sauce.
As the mixture harmonizes, consider seizing the opportunity to sample a modest portion, gauging the flavor profile against your personal palate. Should you deem it necessary, a judicious addition of further spices can be incorporated to achieve the ideal taste.
Subsequently, proceed to cover the pot with the lid and allow the contents to simmer for an additional 10 to 15 minutes, maintaining a gentle, low heat setting. During this phase, intermittent stirring remains crucial, as the sauce has the propensity to adhere to the pan's bottom and risk scorching. The presence of flour in the mixture contributes to the gradual thickening of the sauce, and as the cooking process progresses, you will observe the golden hue deepening in intensity.
Upon achieving the desired consistency and flavor amalgamation, your creation is ready to be served. A splendid accompaniment for this delectable dish is Steamed Basmati rice. If your culinary ambitions incline towards a larger yield, consider preparing an ample portion and storing it in the refrigerator; warming smaller portions at your leisure. Interestingly, the flavors tend to mature and improve with time, often culminating in an even more delightful experience on the second day.
For those seeking an extended timeline of enjoyment, divvy up the prepared mixture into suitable containers and stow them in the freezer. This strategic maneuver ensures an extended shelf life, allowing you to savor your culinary triumph over an extended period.