Chicken Curry With Yogurt Recipe
Servings: 4
Ingredients
- 2 x garlic cloves chopped
- 1 med onion minced
- 1 Tbsp. extra virgin olive oil
- 1/2 lb chicken breast, no skin, no bone, R-Tablespoons-C halved and cubed (2 breasts)
- 1 1/2 tsp grnd coriander
- 1 tsp grnd ginger
- 3/4 tsp grnd cumin
- 1/2 tsp grnd cardamom
- 1/8 tsp cayenne pepper or possibly more to taste
- 1/2 c. golden brown raisins
- 1/4 c. apricot preserves
- 2 c. plain lowfat yogurt">yogurt Or possibly plain nonfat yogurt">yogurt
- 2 Tbsp. cornstarch [or possibly substitute] salt pepper
Directions
- 1. In a large skillet, saute/fry garlic and onions in oil till golden brown. Add in chicken and saute/fry till browned. Add in 1/4 c. water, coriander, ginger, cumin, cardamom, cayenne, raisins, and apricot preserves.
- 2. Simmer uncovered for 15 to 20 min, stirring occasionally till chicken is cooked. The liquid will be mostly absorbed.
- 3. Gradually stir yogurt into cornstarch [or possibly substitute] till dissolved.
- Stir mix into skillet.
- 4. Simmer gently, stirring constantly, till sauce thickens and no taste of starch remains. Don't boil. Season with salt and pepper.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 326 | |
| Calories from Fat 106 | 33% |
| Total Fat 11.98g | 15% |
| Saturated Fat 4.32g | 17% |
| Trans Fat 0.05g | |
| Cholesterol 45mg | 15% |
| Sodium 98mg | 4% |
| Potassium 526mg | 15% |
| Total Carbs 42.45g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 27.69g | 18% |
| Protein 15.14g | 24% |
