Golden Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2.5 pounds chicken breast, boneless & skinless, cubed 5 tsp curry powder 2 medium (2-1/2" dia) onions, finely diced6 Tbsp vegetable oil8 cloves garlic, minced fine2 Tbsp grated fresh ginger 4 cups low sodium chicken broth2 Tbsp cornstarch 2 cup frozen peas (10-12oz roughly; does not have to be thawed)0.5 cup plain low-fat yogurt (can use Greek yogurt, but will change nutritional balance slightly) 0.5 cup cilantro, chopped finely1.75 tsp salt 0.5 tsp black pepper2 tsp Granulated Sugar 2 tsp sugar
Combine 1.5 teaspoons of salt, 1/2 teaspoon freshly-ground black pepper, and 2 teaspoons of curry powder; evenly spread it through the chicken meat and set aside to let the flavors soak into the meat while preparing the rest of your ingredients.
Heat 3 Tbsp of oil in a large pan over high heat until just below the smoking point, then working quickly, brown the exterior of the chicken (without cooking all the way through. You will need to work in batches to do this; remove chicken from the pan to a bowl once browned and set aside.
Add the remaining vegetable oil (3 Tbsp) to the pan, and set the heat to medium. Add the onions and cook, stirring occasionally, until softened (about 5 minutes). Stir in the garlic, ginger, and remaining curry powder, and cook until fragrant (a minute or two).
Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with 2 tsp sugar and about 1/4 teaspoon salt. Bring to a boil, then reduce the heat back to medium and cook until the sauce is nicely thickened, about 5 minutes.
Add the peas and the partially-cooked chicken back to the skillet, turn the heat down to low, and simmer until the chicken is cooked through (a few minutes). Turn off the heat once the chicken is cooked, and stir in the yogurt and cilantro. Season with additional salt and pepper to taste. Serve with rice or atop veggie "noodles".
Serving Size: Makes 8 large servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYPIXEL.
Heat 3 Tbsp of oil in a large pan over high heat until just below the smoking point, then working quickly, brown the exterior of the chicken (without cooking all the way through. You will need to work in batches to do this; remove chicken from the pan to a bowl once browned and set aside.
Add the remaining vegetable oil (3 Tbsp) to the pan, and set the heat to medium. Add the onions and cook, stirring occasionally, until softened (about 5 minutes). Stir in the garlic, ginger, and remaining curry powder, and cook until fragrant (a minute or two).
Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with 2 tsp sugar and about 1/4 teaspoon salt. Bring to a boil, then reduce the heat back to medium and cook until the sauce is nicely thickened, about 5 minutes.
Add the peas and the partially-cooked chicken back to the skillet, turn the heat down to low, and simmer until the chicken is cooked through (a few minutes). Turn off the heat once the chicken is cooked, and stir in the yogurt and cilantro. Season with additional salt and pepper to taste. Serve with rice or atop veggie "noodles".
Serving Size: Makes 8 large servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYPIXEL.
Nutritional Info Amount Per Serving
- Calories: 338.6
- Total Fat: 14.9 g
- Cholesterol: 88.7 mg
- Sodium: 600.3 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.6 g
- Protein: 36.5 g
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