Ingredients
1 whole chicken (1,200 gr.)
2 cup chicken broth
1 1/2 cup milk, warm or hot
300 g yogurt
150 g finely chopped onion
3 tbsp butter
30 g flour
1 tbsp curry powder
1 salt & pepper
Directions
Wash the chicken, cut it into pieces and wipe it dry. Saute it in the
butter, add the onion, and saute on low flame, stirring. Sprinkle
with the curry powder, gradually add the broth, salt and pepper and
simmer for 1 1/2 hours. Remove the chicken from the pan and keep
warm. Scraping the bottom of the same pan, stir in the flour. Add the
warm milk and the yogurt. Leave the sauce to cook for 5 minutes on
low flame. Place the chicken on a serving platter and serve it
covered with the sauce. Serve hot.
Servings: 4 servings
Chicken With Curry & Yogurt Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into the far past, in fact as far into history as ancient Egypt, and possibly even further than that. In practice though, generally, these early records were just primitive hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are a few ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move into Roman times around 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the cooks of Roman times made use of a good variety of spices, including a few that will be familiar to modern cooks such as bay, mint and dill. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. These new culinary innovations led to an eruption in recipe manuscripts, the majority of which are kept safe in private collections. By the advent of the 1900s, cooking books are greatly in demand mostly due to increased literacy, more free time and a general increase in wealth. Like it or not, the introduction of TV brings us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Chicken With Curry & Yogurt recipe.
