- 1 tablespoon all-purpose flour
- 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 1/2 tablespoons curry powder
- 1 teaspoon coarse salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground coriander
- 3/4 cup fat-free chicken broth
- 1/2 cup plain fat-free Greek yogurt
- Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
- Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
- Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
- Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.
05/20/2018
recipepes.com
Creamy Curried Chicken, recipe
PT15M
PT1H
5
455 calories
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