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20 minute dinner recipes

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Chicken Curry with Yogurt


From EatingWell:  Charter Issue, 1990

The addition of apricot preserves makes this chicken curry taste faintly of chutney. Serve it with brown rice seasoned with curry powder.

4 servings | Active Time: 20 minutes | Total Time: 35 minutes



  1. Heat oil in a large skillet over medium-high heat and sauté garlic and onions until golden. Add chicken and sauté until browned. Add water, coriander, ginger, cumin, cardamom, cayenne, raisin, and apricot preserves. Simmer uncovered until chicken is cooked, 15 to 20 minutes, stirring occasionally. The liquid will be mostly absorbed.
  2. Gradually stir yogurt into cornstarch until dissolved. Stir mixture into the pan. Simmer gently, stirring constantly, until the sauce thickens. Do not boil. Season with salt and pepper.


Per serving : 314 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 40 mg Cholesterol; 45 g Carbohydrates; 21 g Protein; 2 g Fiber; 208 mg Sodium; 658 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 fruit, 1 low-fat milk, 1/2 vegetable, 2 very lean meat, 1/2 fat