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Chicken Curry with Yogurt

Charter Issue, 1990

Your rating: None Average: 3.7 (26 votes)

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



READER'S COMMENT:
"Yum !! "
Chicken Curry with Yogurt

Makes: 4 servings

Active Time:

Total Time:

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)
  • 1/4 cup water
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon cayenne pepper, or more to taste
  • 1/2 cup golden raisins
  • 1/4 cup apricot preserves
  • 2 cups low-fat or nonfat plain yogurt
  • 2 tablespoons cornstarch
  • Salt & freshly ground pepper, to taste

Preparation

  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.

Nutrition

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.

Nutrition Bonus: Calcium (27% daily value), Selenium (21% dv), Potassium (19% dv).

Carbohydrate Servings: 3

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


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Recipe Categories

Type of Dish
Main dish, poultry
Ethnic/Regional
Indian
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Braise/Stew
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Publication
Charter Issue, 1990
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