CHICKEN GREEK YOGURT CURRY RECIPES

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YOGURT CHICKEN CURRY RECIPE | ALLRECIPES



Yogurt Chicken Curry Recipe | Allrecipes image

Chicken breasts boiled gently, then seasoned and simmered with a yogurt curry sauce. Creamy taste without a creamy waist! This chicken will be very moist and tender. Can be served over brown rice with a green salad or with avocado slices, pear slices and crumbled feta cheese on top.

Provided by Patt

Categories     Meat and Poultry    Chicken    Breast

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 5

4 skinless, boneless chicken breast halves - cut into bite size pieces
1 cup water
salt and pepper to taste
1 cup yogurt
1 teaspoon mild curry powder

Steps:

  • Place chicken and water in a medium saucepan and simmer over medium low heat for about 15 minutes, until chicken is cooked through and no longer pink inside.
  • When water is almost reduced, season chicken with salt and pepper to taste. In a small bowl, combine yogurt and curry powder and mix together. Stir this mixture into saucepan until all chicken pieces are coated, then simmer for another 5 minutes to heat through and marinate.

Nutrition Facts : Calories 165.7 calories, CarbohydrateContent 5 g, CholesterolContent 69.7 mg, FatContent 1.6 g, FiberContent 0.2 g, ProteinContent 30.8 g, SaturatedFatContent 0.5 g, SodiumContent 124.1 mg, SugarContent 4.7 g

CURRY-AND-YOGURT-BRAISED CHICKEN THIGHS RECIPE - GRACE ...



Curry-and-Yogurt-Braised Chicken Thighs Recipe - Grace ... image

The creaminess in this quick-braised chicken curry comes from tangy Greek-style low-fat yogurt, which Grace Parisi cleverly blends with fresh tomatoes, corn kernels, serrano chile, ginger and curry powder for immense flavor. More Recipes with Yogurt

Provided by Grace Parisi

Total Time 40 minutes

Yield 4

Number Of Ingredients 14

1/4 cup grapeseed or canola oil
1 1/2 pounds skinless, boneless chicken thighs
Salt and freshly ground pepper
All-purpose flour, for dusting
1 tablespoon minced fresh ginger
1 garlic clove, minced
1 serrano chile, thinly sliced
1 red bell pepper—cored, seeded and cut into thin strips
1 tablespoon Madras curry powder
1 pound tomatoes, cored and coarsely chopped
1/2 cup fresh corn kernels (from 1 ear)
1/4 cup Greek-style plain low-fat yogurt
1/2 cup water
Cilantro leaves, for garnish

Steps:

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

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