Do you have any curry recipes cook with yogurt?

1kg Roasting Chiken 1 Medium onion, roughly chopped 3 Cloves Garlic, peeled 1 teaspoon finely chopped fresh ginger 1/2 cup fresh coriander 1 1/2 tablespoons ghee or oil 1 teaspoon ground turmeric 1 1/2 teaspoons garam masala 1 1/2 salt 1/2 teaspoon chili powder 1/2 cup yogurt 2 ripe tomatoes, diced extra chopped mint or coriander leaves to garnish Cut chicken into serving pieces; Put onion, garlic, ginger, fresh coriander into the container of electric blender; Blend to a smooth puree; Heat oil in a heavy saucepan and fry the blended mixture, stirring for about 5 minutes; Add turmeric, garam masala, salt and chili powder and fry for a further minute; Stir in yogurt and tomatoes, and fry until liquid dries up and the mixture is the consistency of thick puree; Add chicken pieces, turning them in the spice mixture so they are coated on both sides, then turn heat low, cover tightly and cook until chicken is tender; If liquid from chicken has not evaporeted by the time the flesh is cooked, uncover and raise heat to dry off excess liquid, stirring gently at base of pan to prevent burning; Garnish with chopped herbs and serve with rice or chapatis. I hope you enjoy this recipe

For this Chicken Yoghurt Curry,you will need: 1 kg chicken pieces,1 large onion slice 4 bruised cardoman pods,1 cinnamon stick broken up 8 cloves,2 cups yoghurt 1 heaped dessert spoon garlic paste 1 heaped dessert spoon ginger paste 1 tsp salt,1 tsp pepper 1 heaped tsp turmeric,2 heaped tsp sweet paprika 2 Tbsp oil (not olive) Start with preparing the curry paste. In a cup mix the garlic and ginger, salt, pepper, tumeric and paprika with enough boiling water to form a thin paste. Fry the onion in oil until transparent, then add the cardoman, cinnamon stick and cloves and continue frying. Add the paste to your onions and spices, bringing to boil. Reduce heat and stir until the water is evaporated and you see the oil coming back to the top which is when you get the most fragrant smell. Then add yoghurt (room temperature so it doesn’t break up when it goes into the mix). For variety use half yoghurt, half coconut milk. Mix in with the curry paste and then add chicken pieces. Once the chicken is cooked through, take it out. Add some chopped potatoes and when they're cooked, put back the chicken and warm up. Serve with basmati rice and raita (finely cubed cucumber, tomato and onion with a squeeze of lime juice). Enjoy!