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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 229.7
  • Total Fat: 8.6 g
  • Cholesterol: 50.7 mg
  • Sodium: 290.4 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 21.7 g

View full nutritional breakdown of Chicken Curry calories by ingredient
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Chicken Curry

Submitted by: CDIXON23


Number of Servings: 4

Ingredients

    2 tbsp olive oil
    2 tbsp all purpose flour
    2 tbsp curry powder
    1tbsp ground cumin
    1/4 tsp salt
    4 (3oz) thin-sliced skinless boneless chicken breast (1/4 in. thick)
    1/2 cup orange juice
    1/2 cup low sodium chicken broth or water
    2 tbsp peach preserves
    1/4 cup fat free sour cream
    2 tbsp chopped cilantro (optional)

Directions

Heat oil in a larger skillet.
In a large a plastic bag, mix flour, curry, cumin, and salt. Add chicen and shake to coat.
Add chicken to skillet shaking off the extta flour mixture.(reserve the remaining flour). Saute until cooked through ( about 3min.on each side) Transfer chicken to plate and keep warm.
Stir the excess flour into the skillet mixing it with the pan juices. Gradually add the orange juice and broth, stirring constantly and scraping up the browned bits from the bottom of the skillet; stir in preserves. Brig to a boil and cook, stirring constantly until mixture thickens, about 1 min. Stir in sour cream until well blended; simmer 30 sec. spoon sauce over chicken.

Serve with whole grain rice and snow peas.

Number of Servings: 4

Recipe submitted by SparkPeople user CDIXON23.






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Member Ratings For This Recipe

  • I think the sauce tasted too much like the orange juice, so I might use 1/4 of a cup next time, but the chicken was AMAZING!!!! - 10/29/09

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  • Very good! Just the right amount of spice and sweetness. I was out of sour cream, so I substituted Greek yogurt. Worked just fine. - 7/11/09

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