Curried Chicken Cream

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Curried Chicken Cream

Creamy Curried Chicken

Published on July 25, 2015

  • 1 tablespoon all-purpose flour

  • 1 pound chicken breast, skinless and boneless, cut into 1-inch chunks

  • 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

  1. Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.

  2. 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.

  3. 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.

  4. 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 (per serving)

203Calories7g Fat10g Carbs26g Protein
Nutrition FactsServings Per Recipe4Calories203% Daily Value *Total Fat7g8%Saturated Fat1g6%Cholesterol60mg20%Sodium723mg31%Total Carbohydrate10g3%Dietary Fiber2g9%Total Sugars3gProtein26gVitamin C3mg17%Calcium49mg4%Iron3mg14%Potassium278mg6%

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