November 30, 2009
I have good time cooking with the free TOTAL Greek Yoghurt samples! Yoghurt is more than just for desserts I realised!
Today, I made Greek Yoghurt Polenta Bread and Yoghurt Chicken Curry.
For the bread, you need the following ingredients.
Greek Yoghurt Polenta Bread:
- 500g FAGE TOTAL 100% pure and natural yoghurt
- 2 eggs
- 65g plain flour
- 270g fine polenta
- 1 tsp Bicarbonate of soda
- 50g melted butter
- 2 tsp chili powder
- 1 tsp salt
Preheat the oven to 200’C. Beat the eggs in a large bowl until frothy, then beat in the yoghurt and melted butter. Mix well. Sift the flour, bicarbonate of soda and salt together and gradually stir into the eggs mixture. Fold in the polenta and followed by the chili powder. Mix well.
Grease a square cake tin and bake in the oven for 25-30 mins. Allow to cool and cut into squares. Serve warm.
Yoghurt Chicken Curry:
- 5 large chicken thighs (skin on)
- 2 heap spoonfuls FAGE TOTAL 100% pure and natural yoghurt
- 5 tbs vegetable oil
- 2 medium onion (roughly chopped)
- 4 cloves of garlic (roughly chopped)
- 250ml water
- 2 tsp soy sauce (to taste)
Curry paste mix:
- 4 tbs curry powder
- 3 tbs oil
- 1 tsp ginger powder
- 2 tbs lemon juice
- salt and pepper to taste
First mix together all curry paste ingredients into paste. Rub the curry paste to the chicken thighs and add in yoghurt. Mix well and leave to marinate for 30 mins.
Heat the oil in a heavy sauce pan, fry the marinated chicken in the pan for about 5-7 mins. Put the chicken in a bowl and set aside for later. Drain the excess oil (leave the curdled yoghurt in the pan) and put the onion and garlic in the same pan, and fry in medium heat for a couple of mins until the garlic and onion soften and aromatic.
Put the chicken pieces back to the pan and cook for few mins. Add the soy sauce, and water to the pan. Mix well. Bring the curry to boil and lower the heat to medium. Simmer the chicken pieces until cooked.
Serve with the polenta bread or rice.