Chicken Curry with Yogurt

Name: Chicken Curry with Yogurt
Total time: 35 min
Ingredients: 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; 1 ½ teaspoons ground coriander; 1 teaspoon ground ginger; ¾ teaspoon ground cumin; ½ teaspoon ground cardamom; 1/8 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

Rating: 3.5 stars

4 Ratings
4 Reviews

The addition of apricot preserves makes this chicken curry taste faintly of chutney. Serve it with brown rice seasoned with curry powder. Source: EatingWell Magazine, Charter Issue 1990

EatingWell Test Kitchen

Directions

Step 1

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.

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Step 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.

Nutrition Facts

Per Serving:

315 calories; 7.3 g total fat; 2.1 g saturated fat; 49 mg cholesterol; 197 mg sodium. 684 mg potassium; 43.6 g carbohydrates; 1.9 g fiber; 29 g sugar; 20.6 g protein; 144 IU vitamin a iu; 6 mg vitamin c; 25 mcg folate; 258 mg calcium; 1 mg iron; 49 mg magnesium;

Exchanges:

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

Reviews (4)

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4 Ratings

5 star values: 0
4 star values: 3
3 star values: 0
2 star values: 1
1 star values: 0

Reviews: Most Helpful

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EatingWell User

10/30/2011

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. Read More

moondancepastor@hotmail.com

10/30/2011

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. Read More

EatingWell User

10/30/2011

Yum!! Read More

skuehn1979@verizon.net

10/29/2011

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!! Read More

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Chicken Curry with Yogurt

Ingredients

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Nutrition Facts

Reviews (4)

All Reviews for Chicken Curry with Yogurt