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Chicken Curry with Yogurt
Chicken Curry with Yogurt
4 Reviews
From: EatingWell Magazine, 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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 boneless chicken breasts, skinned, halved and cubed (8 ounces total)
- ¼ cup water
- 1½ teaspoons ground coriander
- 1 teaspoon ground ginger
- ¾ teaspoon ground cumin
- ½ teaspoon ground cardamom
- ⅛ teaspoon cayenne pepper, or more to taste
- ½ cup golden raisins
- ¼ cup apricot preserves
- 2 cups low-fat or nonfat plain yogurt
- 2 tablespoons cornstarch
- Salt & freshly ground pepper, to taste
Preparation
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Active
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Ready In
- Heat oil in a large skillet over medium-high heat and saute garlic and onions until golden. Add chicken and saute 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.
- 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: 315 calories; 7 g fat(2 g sat); 2 g fiber; 44 g carbohydrates; 21 g protein; 25 mcg folate; 49 mg cholesterol; 29 g sugars; 144 IU vitamin A; 6 mg vitamin C; 258 mg calcium; 1 mg iron; 197 mg sodium; 684 mg potassium
- Nutrition Bonus: Calcium (26% daily value)
- Carbohydrate Servings: 3
- Exchanges: 2 fruit, 1 low-fat milk, ½ vegetable, 2 lean meat, ½ fat
Reviews 4
January 08, 2011
By: skuehn1979
Eh
I agree with the previous reviewer that this is a strange recipe. It was way too yogurty for my tastes and extremely bland despite all the spices. I also felt there was too little chicken compared to the amount of sauce. Unfortunately I don't think this recipe is really worth trying to modify. When it comes to curry dishes I'm going to have to stick to my Indian friend's mom's traditional recipes!!
July 23, 2010
By: EatingWell User
Yum !!
April 06, 2010
By: moondancepastor
My fiance and I enjoyed this meal. I had to substitute the apricot preserves with honey and did not have cardomom. I added splashes of curry powder to intensify the mild taste. Perhaps adding a whole cayenne pepper would intensify the spicyness. However, it was still enjoyable and simple to make.
January 05, 2010
By: EatingWell User
This is a very odd recipe; way too much sauce for the quantity of chicken specified - I used four whole chicken breasts and still found it to be too much sauce! It's very, very, mild. I used a half tsp of chili powder rather than the 1/8 tsp of cayenne and could barely taste it buried in 2 cups of yogurt. I'm guessing you could easily double all the spices (or halve the yogurt) and find a nice balance. I may try this recipe again with some modifications.
