Curry & Yogurt Chicken Thighs

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 344.5
  • Total Fat: 13.4 g
  • Cholesterol: 105.8 mg
  • Sodium: 315.6 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 5.2 g
  • Protein: 30.4 g

View full nutritional breakdown of Curry & Yogurt Chicken Thighs calories by ingredient
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I found this on line and tweaked it a bit for LESS fat and calories. I found this on line and tweaked it a bit for LESS fat and calories.
Number of Servings: 2


    * 1 tbsp olive oil
    * 9 oz skinless,boneless chicken thighs
    * garlic powder
    * onion powder
    * salt and pepper
    * flour for dusting
    * 1Tbs minced fresh ginger
    * 3 garlic clove minced
    * 1 jalepeno chile, minced
    * 1 red bell pepper-cored,seeded and cut in thin strips
    * 1Tbs curry powder
    * 1l cup tomatoes,cored and coarsely chopped
    * 1 small can corn (rinsed & drained)
    * 1/4c plain fat free yogurt
    * 1/2c water


1. In large deep skillet,heat oil. Season chicken thighs with salt, pepper, garlic powder and onion powder and lightly dust with flour, tapping off excess. Add the chicken to the skillet cook over high heat,turning once,till lightly browned 6 mins. Transfer chicken to plate.
2. Add the ginger,garlic,chile and bell pepper to the skillet and cook over high heat till slightly softened,about 2 mins. Stir in the curry powder and cook for 1 min,. Add the tomatoes corn,yogurt and water;stir till smooth. Season with salt and pepper.
3. Return the chicken and any accumulated juices to the skillet and bring to a boil. Cover and simmer over very low heat until chicken is tender and juices slightly thickened,about 15 mis, Serve. with steamed rice.

Number of Servings: 2

Recipe submitted by SparkPeople user MYSHARONANY.

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