Alternative to creme fraiche?

borokat

Hi

I am wanting to cook a chicken madras recipe which calls for creme fraiche to be mixed with curry powder and poured over 2 chicken breasts and then baked for 30 minutes. My question is, would it be possible to use yoghurt to cut down the fat content or would it split? I already use half fat creme fraiche so a reduction on this would be good.

Thank you in advance!

Seakay

you could mix in a teaspoon of cornflour at the same time as the curry powder - that stops splitting in stove top recipes so it should do the same for an oven one I would have thought.
Probably best to mix cornflour into a little yog and then add the rest to ensure even distribution and no lumps

Bongedone

You can use low fat natural yogurt as its a curry. I use yogurt all the time.

borokat

Thanks i will give it a go. Everything I found online related to stove top recipes, I kenw I would get an answer here!

Buttonmoons

Yeah you can use natural yoghurt, I make a tikka masala recipe off the BBC website I think it is, and it's yoghurt you marinade the chicken pieces in. It's very nice aswell!

borokat

mine is a delia recipe, it's totally gorgeous but just wanted to make it a bit healthier - I can indluge with some naan and chutney on the side then!

thriftlady_2

One thing's for sure crème fraîche is not an Indian ingredient. Yogurt is much more authentic and is what I use in my curries. Just stir it in off the heat towards the end of the cooking;) If it does split it won't affect the taste but adding a little cornflour mixed with a little water will stop it from splitting.

sazzy6

http://www.watercress.co.uk/recipes/entertaining.023.shtml

I am now deep in snow and forgot a vital ingredient for dinner tonight! I have got trout, watercress, herbs but no creme fraiche (or even cream)

Can you think of a different way to still do a similar meal? I need to use up the trout and watercress today really.

Is there another way I can do a watercress sauce? I have veg stock, milk, corn flour, butter. I'm just not convinced it would taste nice. I do have greek yog in the fridge if that could be used?

loobyloo2

This is one I have used a few times, and it is gorgeous.
I use it with turbot, but is equally successful with other fish

sauce
2oz butter
3 shallots or 1 med onion very finely chopped
1 bunch watercress
half pint warm milk
s&p


fish
half pint sparkling wine
1 bay leaf

Gently fry onions in butter until soft.
Reserving a few sprigs of watercress for garnish, finely chop the rest (remove stalks) add t onion and fry for 2 mins. Stir in milk and s&p bring to boil, then cover and simmer for 10 mins
Place fish in well buttered ovenproof dish, sprinkle with s&p, put bayleaf on top, pour over wine, cover with foi, in oven for approx 15mins gas4.
Remove fish, discard bayleaf and keep warm, mix watercress mix with the cooking liquid, blitz for a few seconds in a blender if you have one, drizzle a bit over the fish on a serving plate, rest can be served seperately in a sauceboat.
Divine.........wish I was comng for tea.

Red_Cat

Strain the greek yogurt in a muslin cloth to get as much water out of it as possible, then use that instead of the creme fraiche.