View Full Version : Curry Chicken

09-22-2010, 07:09 AM
Curry Chicken


1.5lbs of boneless skinless chicken breasts (4 or 5 larger chicken breasts)
3 tbsp olive oil
3 cloves of garlic, shredded
2 yellow or white onions
1.5 tbsp paprika
5 tbsp yellow curry powder
2 tsp cinnamon
2 tsp ginger
1 bay leaf
1 big squirt of ketchup, about 1 TBSP
1 container of no fat vanilla yogurt, (650grams)
Juice of one lemon
Dash of cayenne pepper

1. If chicken breasts are frozen, thaw them out. Get them chopped up into cubes and set aside.
2. Heat a wok or large skillet to medium high heat, and add oil.
3. Add garlic and chopped onions, let fry until onions are translucent.
4. Add paprika, curry, ginger, and cinnamon. Let cook for a minute, stirring frequently to keep the spices from burning to the bottom of the pan.
5. Add yogurt, and squirt ketchup into it.
6. Mix until everything looks nice and yellow. Add bay leaf.
7. Add chicken, stir it all up, and wait for it to start simmering.
(quick note, if the yogurt is too thick and isn't getting saucy, add a little bit of milk to thin it out. Only a little, though.)
8. Reduce heat and let simmer for 25 - 30 minutes, or until chicken is cooked all the way through.
9. Remove from heat, take out bay leaf, add lemon juice and pepper, stir it all up again.
10. EAT IT.

This is one of my favorite recipes. It's a nice flavorful low calorie dish, considering it's basically lean chicken boiled in yogurt. Serve over wild/brown rice, or with a pita/naan bread if you want (or just eat it like it is, it's awesome on its own).