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| 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% | |
Chicken Curry in a Hurry
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
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.
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Featured Reviews for This Recipe
From: Vickie_In_Maryland
On Jun 29, 2009
I doubled this recipe to take to a potluck dinner with guests from Bangladesh in attendance (ah, the nerve!), and they all said it was good. I liked it too. I used 3T of curry powder, and just 3C of rice (to fit my casserole dish).
From: Chef #850537
On Jun 15, 2009
Mmmm, Mmmm, Good!!! What a great recipe and I must say this is one of the best combination of ingredients I've tasted from a curry dish. Thanks so much!!!
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!
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.
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