One of my favorite recipes is the. I frequently cook this for my fiancée!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon all-purpose flour
- 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 ½ tablespoons curry powder
- 1 teaspoon coarse salt
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon ground coriander
- ¾ cup fat-free chicken broth
- ½ cup plain fat-free Greek yogurt
Instructions
- Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
- Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
- Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
- Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.
Nutrition Facts
| Calories | 203 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 1 g |
| Sodium | 723 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
We liked this recipe, however I made a few changes that suited what I had on hand. Substituted yogurt for sour cream, skipped the cinnamon, added a dash of half & half. It was a hit with the family, but I doubled recipe since we have teenagers. This has been added to the “make again” list!
Fabulous,
Too much curry. Did not like the cinnamon. I liked the Greek yogurt and the way it came together.
Made this as is and it’s quite good. Great fall weather dish. Will make again.
I thought this was wonderful. Easy and quick. Served with dosas ( recipe also here on Allrecipes) ad a little extra yogurt on the side to cool the curry
it wasn’t horrible, but not something I would make again.
This recipe was easy to make, and had lots of flavor. However, if you’re looking for a traditional-tasting Indian curry dish, this one misses the mark. Still, pretty yummy on a Wednesday night!