Your Cooking Coach
Show MenuHide Menu

Tag: greek yogurt

Chicken Curry

Curry Chicken2

  • 1 pound chicken thighs, with or without bones, without skin
  • ½ cup non-fat Greek yogurt
  • 2 tablespoons half and half
  • 3 garlic cloves, minced
  • 2 inch fresh ginger, grated
  • Juice of one lemon
  • 2 teaspoons salt
  • 2 teaspoons garam masala

Mix the yogurt, half and half, garlic, ginger, lemon juice, salt and garam masala in a bowl. Add to a zip lock bag with the chicken and marinate in the fridge overnight or at least 2 hours. Keep aside.

  • 1 medium yellow onion, cut in half
  • 1 cup cherry tomatoes, washed
  • 1 cup chicken broth
  • 2 green cardamoms, crushed
  • 2 cloves

Add the onion, tomatoes, chicken broth, cardamom and cloves to a medium pan. Bring to a boil and simmer covered for 30 minutes or till everything is soft and mushy. Blend in a blender till smooth.

  • 2 tablespoons extra light olive oil
  • ½ cinnamon stick
  • Salt
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil and cinnamon stick. Add the blended onion mixture and sauté on medium heat for 10 to 12 minutes, stirring constantly. Add the chicken including the marinade. Mix well and cook on a medium heat covered for 20 minutes or till the chicken is cooked through. Take the lid off and turn the heat up to cook the extra moisture off, about 5 minutes, stirring constantly. Check for seasonings and garnish with cilantro.
Chicken Curry1

Haryali Kebab with Mango Salsa

 

  • 1 pound chicken, boneless and skinless, cut into 1 inch pieces

Marinade

  • ¾ cup Greek yogurt
  • 1 cup cilantro, chopped
  • ½ cup mint, chopped
  • 2 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 2 teaspoons salt
  • 2 teaspoons ground coriander

Transfer the yogurt, cilantro, mint, garlic, ginger, salt and coriander to a blender. Blend till smooth and marinate the chicken in the marinade overnight or at least 2 to 3 hours. Place on skewers and cook under a broiler or on the grill.

Mango Salsa

  • 1 large or 2 medium mangos, diced
  • Juice of one lime
  • 2 green onions, chopped
  • 1 serrano chili, chopped
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoons salt

Mix all the ingredients and garnish the chicken with the mango salsa and serve.

Greek Style Lamb Burgers with Olive Mayonnaise

This is a great recipe to make for the long weekend. It is not your typical burger. It is made with lamb and super flavorful. You can substitute beef or turkey if lamb is not preferred… and don’t forget to make those yummy fries from yesterday…

  • 2 pounds ground lamb
  • 1 tablespoon fresh oregano
  • ½ cup fresh parsley
  • 1 large shallot
  • 2 garlic cloves
  • ½ cup feta crumbles
  • 2 teaspoons salt

Process the oregano, parsley, shallot and garlic in a food processor. Add the mixture to a bowl with the ground lamb. Add the salt and feta and mix and keep for an hour (it can be marinated the night before as well).

Form into 6 patties and keep aside.

Olive Mayonnaise

  • ¼ cup mayonnaise
  • ½ cup Greek yogurt
  • ¼ cup olives, chopped fine
  • 1 garlic cloves, minced
  • 1 teaspoon salt
  • Juice of half a lemon

Mix all the ingredients in a small bowl. Keep aside.

  • 6 focaccia rolls

Grill the burgers and place them on toasted focaccia rolls. Add the olive mayo and serve with potatoes and a salad.

 

 

Grilled Shrimp with Dill and Tzatziki Sauce

This is my nod to our delicious trip to Greece a couple of summers ago. All the flavors I loved and enjoyed are in this delicious dish. Perfect dish for a summer evening with a glass of Rose!!

  • 1 pound fresh shrimp, cleaned and deveined
  • 1 tablespoon extra virgin olive oil
  • ¼ cup fresh dill, chopped
  • 1 teaspoon dried oregano, crushed
  • Zest of one lemon, save the lemon for juicing a bit later
  • 3 garlic cloves, grated
  • Salt

Marinate the shrimp with the olive, dill, oregano, lemon zest, garlic and salt for at least 2 to 3 hours. Half an hour before grilling, juice the lemon into the shrimp. Skewer the shrimp and grill until just done.

Tzatziki Sauce

  • ½ cup Greek yogurt
  • ¼ cup grated cucumber, excess water squeezed out (between your palm)
  • 2 garlic cloves, grated
  • Juice of half a lemon
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh dill, chopped

Mix all the ingredients together, taste for seasonings and let it sit for half an hour.

Serve with freshly grilled pita and shrimp.

Italian Style Cheeseburgers

Another delicious one…

  • 1 pound ground grass fed beef
  • 1 cup fresh basil, chopped
  • 5 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon pepper

Transfer the meat into a medium bow. Add the basil, garlic, salt and pepper. Mix well and keep aside in the fridge for 2 to 3 hours. Form four patties and keep aside.

Mayonnaise

  • 1 tablespoon mayonnaise
  • ¼ cup non-fat Greek yogurt
  • ¼ cup kalamata olives
  • 3 to 4 sundried tomatoes
  • 3 garlic cloves
  • Salt
  • Pepper

Process the olives, sundried tomatoes and garlic in a small processor. Mix into the mayonnaise and yogurt in a small bowl. Add salt and pepper and taste for seasonings. Keep aside.

  • 2 medium tomatoes, sliced
  • 4 burger buns, sliced
  • 4 mozzarella slices

Cook the burgers according to desired doneness. Add the cheese on top. Spread the mayo onto the buns and add tomatoes. Serve the burgers with grilled potatoes and veggies.

Chicken Curry with Dill and Cilantro

If you like going out for Indian food but are too scared to try cooking something at home… try this dish. It is easy to make and the ingredients are readily available. The garam masala is a challenge as the varieties available in stores are not as good but you can still use one or just eliminate it. Either way, the result is delicious and healthy…

  • 2 pounds chicken thighs, skinless, with or without bone
  • ½ cup greek yogurt
  • 2 tablespoons half and half
  • 2 inch fresh ginger, grated
  • 3 garlic cloves, grated
  • Juice of half a lemon
  • 2 teaspoons salt
  • 1 teaspoon garam masala

Mix the yogurt, half and half, ginger, garlic, lemon juice, salt and garam masala in a small bowl. Transfer the chicken and the marinade to a zip lock bag for at least 2 hours if not over night in the fridge. Take out half an hour before cooking.

  • 1 cup fresh dill
  • 1 cup fresh cilantro
  • 10 to 12 green onions
  • ½ cup water

Blend the greens and water in a blender till smooth. Keep aside.

  • 3 tablespoons extra light olive oil
  • ½ cup tomato sauce, homemade or store bought
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper

Heat a heavy saucepan with the oil. Add the green dill sauce and sauté on medium heat for 5 to 7 minutes. Add the tomato sauce, coriander, turmeric and cayenne pepper and sauté for another minute. Add the chicken with the marinade. Bring to a boil and cover with a lid and simmer on a low medium heat for 20 minutes. Take the lid off and turn the heat up to cook away any extra liquid in the sauce, stirring constantly. Check for seasonings. Serve warm with fresh rotis.

 

Chicken Curry with a South Indian Twist

I concocted this dish for a dinner party we had. I wanted to make a traditional chicken curry but with a twist… a South Indian twist.. which meant I used  curry leaves and mustard seeds… it was delicious…

  • 1 pound chicken thighs, skinless and cut into 2 inch pieces
  • ¼ cup Greek yogurt
  • 3 garlic cloves
  • 2 inch ginger piece, chopped
  • ½ cup cilantro, chopped
  • 1 teaspoon salt

Process the garlic, ginger and cilantro. Add to a small bow with the yogurt and salt. Mix well and add to a large zip lock bag with the chicken. Marinate over night or at least 2 to 3 hours.

  • 1 14 ounces can diced fire roasted tomatoes with chilies
  • 1 medium onion, chopped
  • 2 cardamom pods
  • 2 cloves
  • 1 cup chicken broth

Transfer all the ingredients to a saucepan. Bring to a boil and simmer covered for 30 minutes. Take off the heat and transfer to a blender and blend till smooth.  Keep aside.

  • 3 tablespoons extra light olive oil
  • 8 to 10 curry leaves, chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • Salt

Heat the olive oil in a medium saucepan. Add the curry leaves, mustard seeds and cumin seeds. Saute for a minute and add the chicken with the marinade. Saute for 3 to 4 minutes on high heat. Add the blended tomato mixture. Bring to a boil and simmer covered for 30 minutes. Take the lid off and simmer for another 10 to 15 minutes. Check for seasonings.

« older entries