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Do you have a curry recipe w/ "broken" yogurt in sauce?

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I once made a delicious curry sauce that included yogurt cooked to where it "broke" turned all oily and gross looking and then re-coalesced into a delicious sauce... and now I can't find it. Sound familiar to anyone? Any hints as to where to look for this would be appreciated.

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  1. did you use full fat yogurt? Lower fat leads to breakage...I also recommed that you temper the yogurt in (like you would eggs in a custard) , then heat slowly. This leads to less breakage.

    9 Replies
    1. re: sixelagogo

      I could be wrong but I think the broken yogurt was part of the point of the recipe.

      1. re: DGresh

        OP here - yes, the yogurt is broken on purpose.

      2. re: sixelagogo

        Full fat yogurt still breaks, like sour cream. But in many Indian recipes, that is part of the process.

        1. re: sbp

          sbp, could you tell us some of those "many" recipes that call for breaking yogurt on purpose? i find that unusual, and have never seen it called for in a recipe. unless it's used as a marinade, i'm only familiar with adding it late in the cooking process, where the dish is essentially finished, and the yogurt is added at the end, pretty much off the heat (though not necessarily off a low heat).

          1. re: alkapal

            http://recipes.sparkpeople.com/recipe.... As you'll see, the recipe calls for adding yogurt a little at a time, frying, adding more, frying, etc...

            I've only had a few minutes to look, but I'll find more. Usually, I see this in relatively "dry" curries where you fry, as mentioned here, until "oil comes up".

            1. re: alkapal

              http://www.tajrecipe.com/indian/cooki...

              Yogurt added to pan, then brought to boil over high heat.

              1. re: alkapal

                "you will notice that the curd (yogurt) has "curdled" into small brown bits and is sticking to the chicken. "

                http://food.sify.com/nonvegrecipes/ca...

                By : Sangeeta
                Ingredients:
                1 Kilo Chicken, cut into medium sized pieces
                5-6 tbsp curd
                Coarsely ground pepper (1-2 tsp per taste
                )Salt to taste
                Oil

                Clean the chicken.
                Put oil in a pan. Take the chicken pieces and gently put in the oil so that it turns a light brown on both sides. Add the curd. Add the coarsely ground pepper and the salt. Cover and allow to cook for half an hr. first on high heat and then on simmer.

                Once the chicken is cooked, you will notice that the curd has "curdled" into small brown bits and is sticking to the chicken. That is when you switch off the flame (after ofcourse making sure that the chicken also has cooked).

                1. re: sbp

                  only in this last one is the curdling a feature of the dish. have you eaten it? does it seem like little paneer-ish curds?

                  1. re: alkapal

                    I'm not saying the curdling is a feature, it's just part of the process. The melting of butter is not "featured' as a step in recipes, it just happens. The other recipes fry or boil yogurt over high heat -- featured or not, that sauce is going to break.

                    The end product isn't like paneer, it's just not as smooth as unbroken yogurt. The separation is into very tiny curds. Sauces look flecked.

                    I will say that I've seen some references to stabilzing yogurt with besan flour prior to incorporating. Some have even suggested that in very traditional Indian recipes, this step is not always set forth in the recipe, because it is assumed.

          2. That will happen in every recipe in which yoghurt is used. With the exception of yoghurt karhi in which chick pea flour is used to prevent curdling.

            Otherwise, yes, you add in the yoghurt, it curdles, but by the end of cooking it looks fine. Very common ingredient, yoghurt. Your recipe could be one among thousands. What else was in it?

            Also, in every recipe the oil should always rise to the top, no matter if there is yoghurt or not. That is how you tell when your "curry" is properly cooked down.

            1. This is the chicken curry recipe I always use (with some tweaks) - The recipe doesn't specifically call for breaking the yogurt, but mine always curdles a bit. It's delicious. 4 forks, 486 reviewers can't be wrong!

              http://www.epicurious.com/recipes/foo...

              1 Reply
              1. re: MrsCheese

                the recipe calls for yogurt added at low heat at the end; if it curdles, your heat is still too high.