1 of 6 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (235g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup plain nonfat yogurt
Calories 280
Calories from Fat 82		(29%)
Amount Per Serving		%DV
	Total Fat 9.2g	14%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 66mg		22%
Sodium 909mg		37%
Potassium 615mg		17%
Total Carbohydrate 19.5g		6%
	Dietary Fiber 1.9g	7%
	Sugars 10.5g
Protein 30.0g		59%
detailed view... how is this calculated?

Chicken Curry in a Hurry

Recipe #29301 | 20 min | 7 min prep | add private note

⁽⁸⁵⁾ RATE IT NOW Print Recipe

By: Sue L
May 25, 2002

Watch out or you might get pulled over for a speeding ticket in the kitchen! Ready in 20 minutes.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
2 tablespoons canola oil
1 tablespoon curry powder
1 medium onion, sliced
2 garlic cloves, minced
1 cup chicken broth
1/3 cup golden raisin
1 1/2 tablespoons tomato paste
1/4 cup chopped fresh cilantro
1/4 cup plain nonfat yogurt

Directions

1
Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
2
Heat oil in a large skillet over medium-high heat.
3
Add chicken and cook until lightly browned; then add curry powder and toss to coat.
4
Remove from pan.
5
Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.
6
Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
7
Garnish with cilantro and a dollop of yogurt.
8
Serve with quick cooking minute rice, if desired.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #584424

On Nov 18, 2009

This is absolutely one of the best recipes I've found on recipezaar!! My family asks for it every single week. We skip the raisins, because no one in my family likes them. I serve this over coconut jasmine rice, and top with toasted coconut. Of course, I have to double the recipe to feed everyone, so it takes a little longer than 20 minutes, but it is SO worth the wait!! Just fantastic!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: stazz

On Nov 3, 2009

Very tastey. Very fast. What more could you want?

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Nat Da Brat

On Mar 21, 2004

Sue this was incredible. The chicken browned beautifuly, and left lots of great golden bits in the pan. I did need more oil for the onion, garlic stage. The smells were divine. I used Sultana raisins and let the whole thing simmer about 10 minutes so that the raisins got nice and plump. I then added the yogurt (1/2 of a small container)directly into the pan and it made the sauce nice and creamy(we don't like it on the side). Added some of the cilantro in the pan, but did use some to top off on the plate. Served with Basmati rice. The cilantro really makes a big difference here, I would not omit it, and fresh is the way to go. Thanks, BH who hates curry dishes, had two portions!

12 people found this review helpful

Was this review helpful to you? YES | NO

From: Up North

On Mar 16, 2006

This was great!!! Delicious!!! Cooking curries always take a while. But this was quick and simple with ingredients that you could get hold of easily. Thanks to the flour coating you do not have to worry about thickening the sauce when the dish simmers(saves time), AND it makes the chicken a wonderful golden brown when fried. The chicken was succulent and the spices were a great combination. I just upped the curry a bit to fit our taste. The fresh coriander/cilantro is a MUST. It does all the difference!!! I had to use soy yoghurt (provamel) because my boyfriend is lactose intolerant (cannot eat any milk products). This dish is doubly great since there is no butter and I was able to stir the yoghurt in afterwards so it did not clot/clash, like it always does if it even simmers. It worked great!!! My boyfriend was so glad that he finally could have a creamy indian curry. I will definitely cook it again but I am thinking about adding some vegs, bell pepper &/or mushrooms etc. for variety and vitamins next time.

9 people found this review helpful

Was this review helpful to you? YES | NO

Read all 85 reviews