Tag Archive | Yogurt

Curry Yogurt Chicken with Naan Bread

chicken curry naan

I have missed blogging over the past year!  I have so many recipes that I want to blog about, but I just have not had the chance.

I got a job in June, Finally!  Then I lost it in August.  Then I was going to start school, and that fell through.  So, time to get back to blogging!

Yesterday I was shopping at Costco, and I found this package of Naan bread.  It looked light and fluffy, and made me crave Indian food.  So, After costco, I went to Winco and bought some curry powder in bulk.  I quickly looked up a yogurt chicken curry recipe and kind of got a list in my head of ingredients I would need at the store.  I got some yogurt and cilantro as well (coriander).  I wish I would have got some lime, but forgot about that.

So today, I thawed out some chicken, and got a marinade started.  I mixed the yogurt, curry powder, turmeric, cayenne powder, fresh ginger, paprika, garlic, cumin, and cilantro.

Mix all of the ingredients in a gallon zip lock bag, and separate half a cup for use later.  Next add 1 inch cubed slices of chicken to the bag.  Gently massage it all together for a few minutes, then let it marinade for several hours in the fridge.  I did it for about six hours.


Once your marinading is done, the cooking goes by very quickly.  Start a pot for rice.  I used pearl rice, which only takes about 15 minutes or so to cook.  First boil four cups of water, then turn it down to low and add 2 cups of rice and cover until all the water is gone.

While the rice was cooking, I pulled out my husband’s grill skewers, and started putting the chicken on.  I heated my large cast iron pizza tray over a large burner, and started cooking three skewers at a time with a total of 5.  I also made two skewers of green bell peppers to add some color.



kebabs 2

Next I toasted the naan bread for 30-40 seconds or so just to warm it up.  Turns out it is the perfect size to fit in my toaster!

naan in toaster

Then when all of the chicken, rice, bread, and bell peppers were cooked through, I assembled the plates. The first plate for my husband had naan with the extra yogurt curry sauce then chicken and peppers on top, with rice on the side.  I served this with a knife and fork.  Then I saw him picking up the naan, and thought eating it like a flat bread gyro was an awesome idea!  My plate had me put the rice on the bread as well, however this became problimatic to eat without a plate.  it was delicious, and I loved the fluffy rice mixed into the sandwich!  It just got very messy, as the naan is not very big, and everything came piling out.

I never thought I liked curry until my friend Niina introduced me to Panang pumpkin curry which I blogged about last December, but I do enjoy most Indian food I have tried, and I thought that I just wanted to try something new.  This recipe is also reminiscent of my Identity Crisis Chicken I blogged about several years ago, except that particular chicken did not have curry and was baked instead of grilled.  My husband RAVED about the recipe, and it is so simple.  It is filling without feeling heavy for sure!


Enjoy the recpie, and let me know if you make it and how you like it!


1.5 cups yogurt

3 tablespoons curry powder

1 teaspoon turmeric

1 teaspoon ginger

1 teaspoon paprika

2 teaspoons cayenne pepper (more or less depending on how spicy you like it)

1-2 teaspoon cumin (not my favorite but works well with this)

2 cloves of garlic sliced up

1 gallon sized zip lock bag

1 small bunch of cilantro

Mix all ingredients in the gallon ziplock bag.  I find marinating in a bag is easy as you can suck out most of the air, and it coats meat well.  When you are done mixing all of the ingredients set aside half a cup of the yogurt mixture for use later.  Then slice up two or three large chicken breasts into one inch chunks and put them in the bag with the mixture.  Put this in a bowl sealed up with as little air as possible and let it sit for a few hours to marinade.  I think I let mine sit for about 6 hours.  Then I dug out all of the chicken and put in all on skewers, and made two skewers of bell peppers that all got cooked on a cast iron flat top.

Bread:  I used pre-made bread found at Costco, however, you can always make your own naan as well.  I thought I had a recipe for it in my blog but I cannot find it so if I do I will add the link.

I used pearl rice, as that is what I find most authentic to the white rice i got in Korea, and it is what I had on hand.  I think basmati or jasmine would work great with this recipe as well.

When all ingredients were done cooking, I assembled the plate as described above.


Chicken Salad and Paratha Bread

My entire life, I have avoided mayonnaise   Not just because eggs make me ill, but because I just have never liked the stuff.  Even when growing up, I would only put enough mayo on a sandwich just to make it wet enough to swallow and supplement with mustard.  The sad thing is because of this detest for mayonnaise  I have also avoided such goodness as mayo based salad.  When I was younger, I LOVED creamy yellow potato salad.  I could eat it as long as it didn’t have hard boiled eggs in it…until, I learned that the creamy goodness was mayonnaise.  Then all potato salad was off limits to me.  No macaroni salad, no chicken salad, nothing… until I came to Korea.  I wanted to make a potato salad, but 1, I didn’t have enough mayonnaise in the house, 2, the thought of using mayonnaise in a salad still really grossed me out!  So, I thought about it, and I had a jar full of homemade yogurt in the fridge.  Wheels started turning, and I started looking up recipes that said i could in fact use plane yogurt instead!  BINGO!!!!!  I made some incredible potato salad  using lots of dill, some yellow mustard, a pickle, potatoes and several other ingredients…anyway, this post is not about potato salad.

Last July, when our mothers came to visit us in Korea, I wanted to have a meal ready for them when they got off of the plane.  I know that 11 hour flights make me sick to my stomach…well that and/or airplane food.  When I got to Korea, I could hardly eat for two days because my stomach was in knots.  So anyway, back to my story…I knew they might be hungry, and I knew it was going to be a HOT day!  I wanted something light, and easy to transport and eat.  My husband had to take an insulated bag with him to keep it cold.  I thought back to a road trip Jeremy and I had taken to Wyoming a few years ago, and remembered stopping at my adopted grandparent’s house on the way.  Maria served us a delightful, cool, light, refreshing chicken salad, served over a leaf of lettuce on a plate.  It was good, although one of those times I had to try to keep from getting sick because of the egg.

Anyway, I decided to make chicken salad like my potato salad, with homemade yogurt instead of mayo.  It turned out beautifully.  I made some quick stove top flat bread, and wrapped them up in foil.  They were still cold when the moms got them, and were able to enjoy them or not at their leisure. It turned out so good that we actually had chicken salad at least one more time during their trip.

Tonight I decided to make it again.  I made some yogurt a few days ago, and it needed to be eaten or it would go bad soon.  This morning, I put three chicken breasts into the crock pot with just a little Herb Ox no sodium chicken bouillon, some thyme, and some oregano.  I let that cook on low for about 7 hours.  When I came home, I took the chicken out of the broth and shredded it.  I then put it in the fridge to make sure it was cold for the other ingredients.

I added a peeled thinly sliced apple, a cucumber, half of an onion, a tablespoon of capers, a tablespoon of copped almonds, a cup of grapes halved, a handful of dried cranberries, a good sprinkling of dill and black pepper, as well as a little oregano, thyme and rosemary.

Next I added in the 1 1/2 cups of homemade yogurt and the tablespoon of grainy Dijon mustard.

 Mix it all up, and put it back in the fridge.  This is a dish best served cold.

Next, I made some amazing flat bread.  This bread is from India, is already made with whole wheat, and is made on the stove top.  It is called Paratha, and it is amazing!  It is a very simple recipe that I found Manjulaskitchen.com.  She give a video with specific video instructions on how to make this.  I will do my  best here, but probably won’t do her justice.

First you put 1 cup of whole wheat  flour into a bowl with a pinch of salt.  I also added some garlic bread seasoning.

You slowly add water, mixing as you go.  Get the dough just wet enough to fully incorporated the flour, don’t make it sticky, and let it rest for 10 minutes covered in a damp cloth.

Next, because the dough makes five pieces of flat bread, I weighed the dough, and divided by five.  I broke off five balls to the correct weight, and rolled them out into three inch circles one by one.  Once you have rolled them out, you drizzle a little oil on top.  I used my Papered Chef oil spritzer to spray on a slight mist of oil instead.

Next you fold them in half and oil again.

Once it is oiled, fold it one more time.

While you are rolling these out, have a dry skillet warming up on medium high heat.

roll the quarted dough out into what you should try to make a circle.  Mine just turned out to be big triangles.

Throw them on the skillet one at a time.  When the color changes and the bread starts to bubble, use tongs and flip the bread to the other side.  The first side should only take 30 seconds to a minute, and the second side no more than thirty seconds.  Push down the bubbles to make sure the second side has contact with the pan as it cooks.  Spray or sprinkle a little more oil over the top side, and cook it on both sides for just a few more seconds.

When it looks like this it is done.

It is soooooo good, and sooooooo simple!

Roll out the next dough ball the same way and keep going.

Then, you put 2/3 of a scoop of nice cold chicken salad into each piece of nice warm bread, and serve.

The chicken salad makes six servings, and is only 4 points per serving, and the bread makes 5 servings with this recipe, and  is three points per piece.  So each sandwich is 7 weight watchers plus points.  I was able to eat two of them, and get VERY full!

Identity Crisis…Yogurt Chicken from Turkey


At the end of July, Jeremy and I had two very special visitors to South Korea!
Our MOMS came to visit us on vacation!
We had an awesome vacation spending time with them, and one of the things we did was take them to Itaewon, the foreigner district in Seoul for some shopping and lunch.

 While they were here, we went to a beautiful Turkish restaurant called Kervan.  My meal at that restaurant inspired me to try to cook some Turkish food for this evening.  Before I get started on my recipe, I wanted to share a few beautiful photos from the restaurant.


I love Turkish Tiles!  They are so beautiful!

The kitchen behind clear glass

Protect yourself from the Evil Eye!

Our food was delicious, and the prices, although they are what you would expect in Itaewon, could have been worse.  I have not stopped thinking about that meal in a month, and decided that tonight, it is time to make it.  Although, the recipe I found at yummly.com is probably not anywhere near the same as what I had in the restaurant, I know there are a few things in common. I am making Turkish Yogurt Chicken for dinner tonight with the homemade yogurt that I made this week.
The meal at the restaurant was very nice.  We had hummus, Jeremy had lamb, Mom and I shared the yogurt chicken, and one of my favorite parts was dessert.  We did have baklava, but Jeremy and Mom also had Turkish Coffee.  I became familiar with it when I was in Kosova in 2000 and 2004, and although I can’t drink the stuff, I have turned both of them onto it.
Now what I can drink an what I thoroughly enjoy is drinking Turkish Tea.  I have a beautiful tea set in the United States that I bought when I went to Kosovo in 2004, and I miss being able to pull it out and brew black tea in my double decker tea pot, and serving it in my pretty little glasses with sugar cubes.  Well this experience brought me back to having tea in Korean living rooms, and enjoying conversation with friends.
My tea was deslish, and got me to think about a great experience in my life, that I was able to share with my family a little bit at this restaurant.
Anyway, Here is my experience cooking Turkish Yogurt Chicken:

This recipe needs at least 6 hours of marinating time, so think ahead when you want to try it!

Turkish Yogurt Chicken

Since I have never made this recipe before, I pretty much followed the recipe, all the way down to grating the onion.
I was only making three chicken breasts, but I didn’t modify the recipe at all, just to make measurments simple.  I started by raiding my cupboard for the spices I would need, so I could open them and get them all ready to scoop.  Here is a list of the ingredients:
1/2 teaspoon cayenne pepper
1 tablespoon paprika
1 tablespoon cumin
1 teaspoon cinnamon
I used about a tablespoon of minced garlic,
1/2 cup grated onion
I did three tablespoons of Lime juice (deviation from the recipe, as it calls for lemon juice but I didn’t have any)
1 cup plane yogurt (I used my homemade)

First you get 1 cup of yogurt into a bowl that you can mix.  My homemade yogurt was very thick and creamy.  It worked grate.

Next you combine all of the spices, garlic, onion, citrus juice, and oil mentioned in the recipe.
Yummy looking huh?
Stir it until well combined:
Okay, that looks a little better!
Next take up to 5-6 chicken breasts, and put them in a dish where they can marinate.
And add the sauce over the top.  Make sure to move them around a little so the sauce is all around them.
Okay, proof I made too much sauce for three chicken breasts…you can hardly
see the chicken breasts in there!
Lastly you cover the chicken and let the marinade do it’s thing for 6 or more hours in the refrigerator!

Once you are done marinading, you can choose how you wish to cook this chicken.  You can bake it, grill it,  or broil it, however you desire.  I am going to bake it.

Okay, so I accidentally published this before I was ready, and I don’t know how to go back and take it off and just save it in draft form, so I have just had half of a recipe up all day.  I am sorry about that.
My plan was to have this chicken for dinner, and cook it after it had been marinating all day, to serve for our evening meal, but plans changed a little bit.  We were out and about trying to get my new computer fixed, and wound up going to an Indian restaurant.  Click here to see the review for that restaurant..

When I got home, I put this mixture in the oven at 175 degrees C, or about 350 F uncovered.  After about

15 minutes, the top was starting to get darker than the rest, so I took it out and covered it with foil.  I will pull it out of the oven when the internal temperature of the chicken is at 160 F.

This is what it looks like right out of the oven:

From here, I am just putting the lid on and waiting for tomorrow.  I used maybe a whole tablespoon of cayenne pepper, so this one is SPICY!


Since we ate Indian food last night for dinner, we turned our chicken into lunch today.

First I washed and sliced up some cherry tomatoes and some cucumber.  I also got the Simplot tortillas that we are going to wrap them in. for all you Idaho people, you know the name.

I sliced up the chicken into strips.

Next, I made some lime sour cream to cool the spice down just a little.

I put it all together,

And rolled it up.

It tasted really yummy!  The flavors were not something that is in our every day palate, but it really turned out well.  I think Next time I make this, I will try to grill it, rather than just baking it in the yogurt sauce!


What A Crock…Pot Yogurt

I really enjoy making yogurt.  I have only done it four or five times, and it works really well for me, just about every time!  It is much cheaper than buying the same amount, although I do actually have to buy a four pack just to make it.  Food is very expensive in Korea, so having something that I can make cheaper than I can buy, really helps, especially when I use it so much in my cooking.  I have started making things like chicken salad, and potato salad with yogurt instead of mayo as a base. Anyway,  here is how I make crock pot yogurt. You can use any crock pot/slow cooker you have, the size determines how much yogurt you can make at once.  My pot will handle about a half gallon of milk.
The first step in making any dairy product, be it yogurt, or cheese, is to sterilize your instruments.  I do this by pouring boiling water into the pot and letting it sit for a minute or two.  I throw in the utensils I will be using while cooking, and don’t forget to sterilize the lid too!  Be careful not to burn yourself!
After everything is sterilized and ready to go, you pour in your milk. I used non fat milk for the first time, but was scared it would not thicken, so I chickened out and added about 1/2 cup of heavy cream to it.  The more milk fat you have, the thicker and creamier your yogurt will be.  Also, only use non pasteurized or pasteurized milk. Don’t use ultra pasteurized milk because the more pasteurized it is, the less likely it is that it will thicken.
Next, you turn your crock pot on to high, and you let it do it’s thing for about two hours. (insert Jeopardy music here)
Check the temperature every once in a while, and when you hit 180 F turn the Crock Pot off.  I lucked out and happened to check it on this day at the perfect temperature!  I have never done that before, and as you will see later, it probably will never happen again!
Remove the lid, and wait another 2 1/2-3 more hours.  Then check the temperature again.  Stir several times within that time, to help lower the temperature all the way though the pot.  You are looking for the pot to be at 115 F.  See, I didn’t quite get the temp right this time, but I was pretty dang close!
Once you have reached 115 F, you take a ladle, or a measuring cup, or something with a handle (that you have sterilized already, and scoop maybe about a cup of the warm milk into a separate bowl.
Once you have that, you add 1/2 cup-1 cup of yogurt with live active cultures to the small bowl and stir up the mixture.  It is possible to get live active cultures without using a yogurt starter like this, and if you have that, then this is the time to add it.  I don’t have access in Korea, so I have to start with some store bought yogurt.  Once it is well mixed, you stir it back into the crock pot.  The 115 degree(ish) temperature will allow the cultures to thrive on the milk and grow, but it is not too hot to kill them.
Then you put the lid back on tuck in your crock pot for the night!  You wrap a beach towel or something large and warm around and over the pot to incubate it so the cultures have time to thrive, rather than cool off too much to do anything.  I don’t really have any extra towels in my house, so I use a really heavy sweatshirt.
This picture reminds me of the Sorting Hat in Harry Potter!
Now that it is all tucked in for the night, I go to bed.
When I wake up, this is what I find:
It is very thick, and it is starting to separate from the whey.  Now it is time to strain.  I use the same filter bags to strain yogurt, that I use in my almond milk, only in my yogurt, I have to double up the bags, or the yogurt strains right out…
First I use my blender pitcher just to hold the bags open while I pour, but I don’t have the blade in the bottom.  I place it in a bowl, and put the two layers of filter bags inside of this.
 I carefully pour the yogurt into the bags, and tie up the top of the bags.  Then I put the bags into a mesh strainer.  then I put a bowl underneath to catch the whey coming out.  I knew it was going to be unattended for several hours, because I did this before work, so I had to put this in a deep bowl for straining.  So, I took this full bag, with the tops tied up, and in a strainer and just put it back over the crock pot, as it is the deepest bowl I have.
I left this all day, and when I came back home from work, the crock was half full with whey.  There was a little runny yogurt in it, but not enough to care about.  Until it gets thick, you have to expect a little yogurt to run out.
Once it is to the point it has been draining for hours, I give it a little squeeze.  Not too hard but to ring out any more whey that is hiding in the bag.  I get a container ready for the yogurt to go into, and then I untie the bags and take the outer bag off.  I usually tie the inner bag closed again once I have it down to only one layer.I get the yogurt into one corner, and over the canister I use, and then I use my kitchen sheers to cut off the corner like a pastry bag. I squeeze it into the container, and salvage as much as I can from the bag.  Most of it comes out with only a little bit that sticks.  I didn’t get a pic of this step cause I need both hands to do it, and my hands were really really messy!
 You can just see how thick and creamy it is!
Now your yogurt is ready for you to put in a bowl and add some honey, or jam, or in my case, it is ready to prepare meals with…like the tatzikiki I am looking forward to making with it this week!
❤ Jessica