Chicken yogurt curry

Chicken yogurt curry

Serves 4 Serves 4
Ready in 45 min. Ready in 45 min.


  • 200 g deboned chicken legs
  • 200 ml Emborg Yogurt
  • 30 g sesame oil
  • 8 g salt
  • 8 g dried chili flakes
  • 10 g yellow curry powder
  • 20 g fresh coriander leaves
  • 20 g garlic
  • 1 white onion
  • 20 g sesame oil
  • 50 g Japanese curry paste, medium strength
  • 250 g chicken/pork stock
  • Salt and pepper, to taste

Start by mincing the coriander and the garlic. Toss them in a large mixing bowl and mix with the chicken pieces, sesame oil, 8 g of salt, chili flakes, and curry powder.

Transfer in a steam tray and steam until the chicken is tender, approx. 40 min.

Meanwhile, chop the white onion. In a frying pan, put some sesame oil and sauté the onions. Add the Japanese curry paste and stock. Bring to a simmer and let it reduce a little. Add the yogurt to emulsify the curry sauce. The yogurt adds a fresh vibrant tanginess to the curry.

Once the curry emulsifies, add the chicken pieces and garnish with minced coriander leaves.

Please enjoy…


Serving tip: for a balanced meal, serve a portion of chicken yogurt curry with an equal portion of rice and twice as much vegetables.