Curried chicken, sprouts and chickpeas with honey lemon yogurt

Chicken in a pot with curry, yogurt, and peppers!!!A few more secretsA perfect dish, especially for guests! It always impresses! Serve with basmati rice with caramelized onions. If you like a strong flavor, add orange or lemon zest to the recipe. When adding the yogurt mixture, first take a little juice from the pot, mix it, and then pour it in to prevent curdling. Do not let it boil for too long afterward.

It's the result of my never-ending research on curry.The cumin is not necessary! But the taste will be more authentic if you do add it. When you have time, let it cool once and heat it up again so that it'll become full-bodied. Recipe by RED_SPIC

MY VERSIONYOGURT CURRYFOR SALMON FISHHEAD LOVERS ONLYLOVING IT

I created this dish because I don't like curry with potatoes or carrots.If you think the taste is too rich, you can substitute 1/2 the amount of yogurt with tomato juice. I can't omit shishito peppers, even if I'm on a tight budget. I like adding 1/2 of a chopped celery stick. Recipe by Happa

I really love both Greek yogurt and eggplant, so why not find a way to combine them in one dish? Here’s what I came up with.

I had some massaman curry paste but no potatoes or peanuts, so I used chickpeas instead.

No more need for store-bought curry roux. This curry is super easy, healthy, and safe for kids to enjoy.The origin of this recipe:I thought, 'I don't really like store-bought curry roux,' and realized that curry restaurants don't use them either. The dishes made with additive-laden curry roux are so greasy. I wanted to make a curry that's easy to prepare every day, safe, and delicious.

An easy stuffed tortilla with simple ingredients for the whole family. Tortillas are a classic choice that we usually combine with whatever is in our fridge or pantry, allowing us to enjoy something quick and light. This recipe was created in a similar way... The tortillas I use are not made from corn but from wheat flour. A few words about the history of wheat flour tortillas: In Mexico, wheat tortillas are widely used, while in more central and southern areas, people eat corn tortillas. Wheat flour tortillas are an integral part of many dishes in Latin America and the USA. They have a flat shape because they are not made with yeast. In Central America, they are used to prepare various traditional meals. Wheat flour tortillas appeared around the 16th century during the conquest of Mexico. The conquerors introduced wheat to these countries. According to history, in 1542, the Spaniards could not find the ingredients to make bread, which they had used for years. The Spaniards in Sonora began making what is known as zaruki, a mixture of wheat and water, which later evolved into what we know as wheat flour tortillas. As they are so easy to make, wheat flour tortillas became part of Spanish meals. Try it, ready in 20 minutes... for dinner, lunch...

My husband said that Japanese people would love this mild chicken curry, so I made my own version adding chickpeas.You can shorten the cooking time either by boiling chickpeas beforehand or using a pressure cooker.It tastes even better if you allow the curry to rest overnight. Recipe by Dauri

I ate this chicken prepared by a friend from Mozambique. I enjoyed it and wanted to try it myself. It tastes good if you are a fan of African cuisine.

I love donuts with lots of glaze!To make it not just sweet, I added the refreshingly sour flavor of lemon and yogurt.If you don't have a Vitantonio donut maker, use a donut pan and bake in an oven at 180°C for 15~20 minutes.The key is a glaze full of lemon! This reduces the sweetness for a refreshing and delicious donut! Recipe by Atorie sara

Vegetables are expensive these days, so this is a penny-pinching recipe using bean sprouts.You can use this delicious sauce on things other than bean sprouts, such as on potatoes. For 2 servings. Recipe by Ponie

Chickpeas and chicken! A parent-child curry (lol). It's delicious and healthy, so give it a try.About this recipeI adapted a mild chicken curry, a flavor my husband says Japanese people love, by adding chickpeas.

Happy New Year Everyone!!! I hope you all had a great time!! I wanted to start off the New Year with something light and healthy…what could be better than a nice bowl of Greek yogurt, drizzled with honey and topped off with walnuts..:)I don’t know about you but we truly had too much to eat these past few days and soooo, I hope you enjoy this simple, healthy and delicious recipe. 🙂

I had this delicious soup at a cafe that was served with bread. I liked it so much that I tried recreating it at home.You can use any vegetables that you have at home, but make sure to add onion and celery. Recipe by Raby

I really enjoy trying recipes from international cuisines. Chicken with curry is an easy, spicy recipe, and if you like coconut, you can replace the milk with coconut cream for a stronger flavor! In India, every household makes their own curry (spice mix). I've adapted it to Greek standards and reduced the amount of spices in the recipe so that even those who don't eat very spicy foods can try it!https://youtu.be/u3lm633BE3A

I received heaps of tomatoes, so I made a curry out of them.Since the tomatoes release a lot of juice, when I cooked them without water, they released a lot of flavor and made a delicious, refreshingly tangy curry.The thickness of the curry will depend on the variety of tomatoes you use as well as the type of roux. Adjust by adding water. Recipe by Kapiko

I made this because I love strained yogurt.I was going to make "yuhishimi's" salad, but I ended up with this.Nothing, really. Please give it a try. Recipe by yukanosuke

I love seafood and curry so I decided to play around with the two and see what happens

Since I love yogurt cake, I modified a soufflé recipe to make this.All you need to do is mix. Recipe by mimiko10

When it's too hot, you crave quick and simple dishes that don't require much effort. Chicken breasts are your savior. A touch of curry and you're all set!

Your probably thinking to yourselves right about now, OMG Sophie another Mango recipe!! ufff hehehehe. I know, I know but I still have a few more Mangos to get through and well, why not share with you another wonderful recipe that has Mango in it. This one is so yummy because it has yogurt, honey and rum & blueberry topping. 🙂 Have I gotten your attention yet with this one? I hope so 🙂I have a really close friend who just the other day told me that she doesn’t like Mangos :(. It was so funny because I had just posted the Mango Smoothie and I was on the phone with her when she saw my post and right away voiced in a really hilarious way “I don’t like Mangos SORRYYY”. hehehe I was quite surprised because I have known her for more than 10 yrs. and this I think is the only topic we have never discussed…Tropical Fruit. 🙂I am sure that there are more people out there who do not care for this fruit, just like I don’t care for bananas..:) I think, no I know when I stopped eating bananas, I was very young and heading into the kitchen when I saw my mom who was about to feed my baby brother at the time take a banana and mush it all up (just remembering the site makes my face all cringy) and started to feed him. I’m not exactly sure what happened it could have been the smell of the banana or the site hmm. but that was the last time I ate one. 🙂 Till this day if I see someone eating a banana I walk the other way or go into another room..yep that’s what I do. 🙂Anyway,

With so much rain and the mild weather we've had, my herb garden is turning into a jungle, with all the plants growing huge. Today I decided to use the mint leaves for a delicious and nutritious cucumber salad, which is very cheap and in season. If you can't find mint, you can use spearmint.

My Bulgarian friend gave me some homegrown bananas and homemade Bulgarian yogurt. So, I use these ingredients to make the frozen yogurt!

Middle eastern dish, popular in Lebanon 🇱🇧 and Syria. It’s usually cooked with lamb meat but I didn’t have any in the fridge so I cooked it with chicken 🐓 #chicken #yogurt #lebanese #middleeastern

I wanted to use these fennel fronds. From what I’ve heard, they’re usually discarded. I read that you could make a pesto from it, but I was pretty turned off by that personally. I thought the flavor would better lend itself to some kind of a yogurt sauce... so I went that route.