Chicken Curry with Yogurt

Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, Charter Issue 1990

Gallery

Recipe Summary

total:
35 mins
Servings:
4
Nutrition Profile:
Heart Healthy
Low-Calorie
Gluten-Free
Low Sodium
High Calcium
Bone Health
Healthy Aging
Healthy Pregnancy
Nutrition Info
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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; protein 20.6g 41% DV; carbohydrates 43.6g 14% DV; exchange other carbs 3; dietary fiber 1.9g 8% DV; sugars 29.2g; fat 7.3g 11% DV; saturated fat 2.1g 10% DV; cholesterol 48.7mg 16% DV; vitamin a iu 143.9IU 3% DV; vitamin c 5.9mg 10% DV; folate 24.7mcg 6% DV; calcium 258mg 26% DV; iron 1.1mg 6% DV; magnesium 48.8mg 17% DV; potassium 683.8mg 19% DV; sodium 196.7mg 8% DV; thiamin 0.1mg 13% DV.
Exchanges:

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

Reviews (4)

Read More Reviews
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 Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
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
Rating: 4 stars
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
Rating: 4 stars
10/30/2011
Yum!! Read More
Advertisement
skuehn1979@verizon.net
Rating: 2 stars
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
© Copyright 2020 eatingwell.com. All rights reserved. Printed from http://www.eatingwell.com 10/27/2020