IndianCurried Chicken with yogurt sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 cup. non fat plain yogurt1 tsp. curry powder8 0unce. skinless boneless chicken breast,butterflied and thinly pounded.2 cups. cooked brown rice2 1/2 cups. thinly sliced peeled cucumbersplus:1/2 tsp. ground coriander1/16 tsp. ground paprikasea salt and cracked black pepper to taste
Directions: combine yogurt, curry, coriander, paprika, and salt and pepper.
pour 3/4 of mixture into a ziploc bag, add chicken seal, refridgerate for 20 minutes.
drain chicken and discard the marinade.
coat non-stick skillet with cooking spray and heat skillet, add chicken and sear on on each side till golden. cover the pan and reduce the heat to medium, cook for 1 minute more and remove from heat. To Serve: place the chicken and rice on plates and top with remaining yogurt sauce and sliced cucumbers.
Number of Servings: 2
Recipe submitted by SparkPeople user LUCY419.
pour 3/4 of mixture into a ziploc bag, add chicken seal, refridgerate for 20 minutes.
drain chicken and discard the marinade.
coat non-stick skillet with cooking spray and heat skillet, add chicken and sear on on each side till golden. cover the pan and reduce the heat to medium, cook for 1 minute more and remove from heat. To Serve: place the chicken and rice on plates and top with remaining yogurt sauce and sliced cucumbers.
Number of Servings: 2
Recipe submitted by SparkPeople user LUCY419.
Nutritional Info Amount Per Serving
- Calories: 39.1
- Total Fat: 0.4 g
- Cholesterol: 20.6 mg
- Sodium: 23.1 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 8.2 g
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