Greek Yogurt Curry Chicken Salad Recipe (2024)

FAQs

Can I use Greek yogurt for curry? ›

You can use it in place of dahi, but it can make the curry too sour. However, you can add a bit more sugar or spice to balance out the flavors if you want to use Greek yogurt. How is It Added to Curry? Typically, it is added to curry near the end of cooking.

A smart trick to avoid yogurt from curdling is to add a smart portion of gravy to the yogurt and whisk it in. This act is called 'Tempering'. Further, you can add the tempered curd to the hot gravy/curry. It enables a slow rise in temperature, thus preventing curdling.

Combine with your curries - Yogurt works well with curries, as the natural flavours help reduce the heat from fiery chilli and spices. Spoon natural yogurt in slowly to prevent the mixture from separating.

Yogurt should be thick Greek yogurt which is not very sour. If you are not sure about yogurt use or afraid it will curdle.. Use half yogurt and half cream and mix it in last step after the curry is ready.

While yoghurt does add a creamy texture to curry, it will not actually thicken the dish.

While cream and Greek yogurt are both dairy products, they have different textures and flavors, so substituting one for the other can affect the taste and consistency of the dish. In Tikka Masala, Greek yogurt is often used to provide a tangy and creamy base for the sauce, while cream adds richness and sweetness.

A dollop of yogurt or soured cream works wonders on Indian-style curries and your chilli base if you have really gone overboard with heat.

Here's why: nonfat yogurts have a higher protein to fat ratio than those with full fat, which makes them more susceptible to breaking, separating, or curdling. When cooked, proteins always firm up -- but since the fats in yogurt surround the proteins, fuller-fat yogurts have more protection from direct heat.

If it's North Indian dish, it's mostly cream in curry and hung yogurt for marination. If it's southern Indian dish, it's either yoghurt. Most of Indian cuisines don't use coconut milk. We use either fresh grated coconut or dried coconut.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

How do you get the sour taste out of yogurt in curry? ›

If a dish is too sour, add a little bit of sugar! Sweetness balances out sour flavors, so if something makes your mouth pucker, a dash of sugar may help soften the blow of the sour food.

Greek yogurt has a more neutral taste, while Indian yogurt may be slightly sweet or sour depending on the fermentation process used to make it. Indian or Dahi yogurt is much thicker and creamier than Greek yogurt, comparable to sour cream.

If your supermarket has a brand of dahi or Greek yogurt then use that in curries. Tangy creamy yogurt is the best in Indian cuisine.

Tips. After stage 4, allow the dish to cool completely before either storing in the fridge for up to 3 days or freezing – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. It's always helpful to label and date the containers.

Greek yogurt

Greek yogurt adds creaminess and body much like coconut milk does in a sauce. It's a little tangier than coconut milk, so use a modest amount. It works well in curries, soups or smoothies that call for coconut milk.

A dollop of yogurt or soured cream works wonders on Indian-style curries and your chilli base if you have really gone overboard with heat. Simmer the base gently once you have added it but don't boil it or it may split.

Use: Regular yogurt substitute

Greek yogurt is just as good as the regular stuff for baking, dips and sauces. Just like sour cream, Greek yogurt is a 1-to-1 substitute for regular yogurt. Plus, there are a ton of benefits to eating Greek yogurt.

Greek yogurt often goes in recipes to increase texture, provide moisture or serve as a substitute for mayonnaise, sour cream or buttermilk. It can be used in everything from savory dishes to ice cream. Plain regular yogurt is lighter and often mixed into smoothies, dressings and lighter dishes.