Chicken Curry In A Hurry Recipe - Cooking Index
Chicken Curry In A Hurry Recipe - Cooking Index
Here's a quick dish inspired by the flavorful curries of India. This one pairs tender strips of chicken with a low-fat yogurt sauce and brown rice. All you need to add to make a complete meal is a vegetable, such as steamed zucchini or roasted sweet peppers, and some piquant commercial chutney.
Type: Chicken, Low Fat, Poultry| 1/2 cup | 118ml | Nonfat plain yogurt |
| 1/2 cup | 118ml | Nonfat mayonnaise |
| 3 tablespoons | 45ml | Finely-chopped onions |
| 1 teaspoon | 5ml | Ground ginger |
| 1 teaspoon | 5ml | Curry powder |
| 1 lb | 454g / 16oz | Boneless skinless chicken breasts - cut 1/2" strips |
| 1 teaspoon | 5ml | Paprika |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 2 cups | 320g / 11oz | Hot cooked brown rice |
In a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside.
Place the chicken in a medium bowl. Combine the paprika and pepper. Sprinkle over the chicken and toss until coated.
Spray an unheated, large no-stick skillet with no-stick spray. Heat the skillet over medium-high heat. Add the chicken. Cook and stir for 3 to 4 minutes or until the chicken is no longer pink.
Stir in the yogurt mixture. Cook and stir for 2 minutes. Serve over the rice.
This recipe yields 4 servings.
Nutritional Information Per Serving: Calories: 281; Fat: 2.5 grams (8% of calories); Cholesterol: 66 milligrams; Sodium: 481 milligrams; Fiber (grams) 2.
Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking
Average rating:
7 (2 votes)
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