Modu Recipes

Striker Chef's Greek Yogurt Tangerine Curry

An unusual chicken curry that maximizes richness by combining the refreshing acidity of winter-season tangerines with the smooth, thick texture of Greek yogurt.

🙋 Recommended for

  • ⭐ Those who want to try a special combination and move beyond ordinary curry.
  • ⭐ Those who want to use up leftover winter tangerines in a delicious and unique way.

Ingredients needed 🛒2 servings

  • 300g chicken (boneless)
  • 1 tbsp unsalted butter
  • 1/2 onion
  • 3-4 mini bell peppers
  • 5-6 baby corns
  • 2-3 tangerines
  • 3 blocks Japanese-style solid curry roux
  • 500ml water
  • 1 container Greek yogurt (approx. 80g)
  • A pinch of pepper

Recipe 🍳

  1. Melt unsalted butter in a heated pan. Add the chicken and sear until golden brown, especially the skin side, to develop flavor. Set aside.
  2. Thinly slice the onion along the grain to facilitate quick caramelization.
  3. Cut the mini bell peppers and baby corn into bite-sized pieces or rings.
  4. In the same pan used for the chicken, add the sliced onions and sauté until they turn a pleasant brown color and release their sweetness.
  5. Wash the tangerines thoroughly, cut them into 6-8 wedges with the peel on, and add them to the pan along with the bell peppers and baby corn. Sauté briefly to awaken their aroma.
  6. Add water and curry roux blocks, stirring until the roux dissolves completely. Simmer over medium heat for about 15 minutes until the ingredients are tender.
  7. As the curry begins to thicken, cut the seared chicken into bite-sized pieces and add it back to the pot. Simmer for another 5 minutes until the chicken is tender.
  8. Finally, stir in the entire container of thick Greek yogurt until well incorporated into the curry sauce, adding creaminess.
  9. Turn off the heat, season generously with pepper to taste, mix well, and serve hot with rice.
  1. Sear the chicken until golden brown in butter and set aside.
  2. Sauté sliced onions, then add chopped vegetables and tangerines (with peel) and sauté briefly.
  3. Add water and curry roux, and simmer for 15 minutes until tender.
  4. Add the seared chicken and Greek yogurt, simmer briefly, and finish with pepper.

Cooking tips 💡

  • It is essential to wash the tangerines thoroughly and use them with the peel on. As they cook, the peel will break down, infusing the curry with a subtle and sophisticated aroma.
  • Adding crisp baby corn instead of carrots to the curry provides a pleasant textural contrast that remains even after sitting, adding an element of fun to the dish.

Shop ingredients on Coupang(Ad)

ChickenUnsalted butterOnionMini bell peppersBaby cornTangerinesCurry rouxGreek yogurt
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