Recipe by Patt
"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."
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skinless, boneless chicken breast halves - cut into bite size pieces
salt and pepper to taste
mild curry powder
This recipe gets four stars primarily due to how easy it is. I did doctor it up a bit. I Sauteed the chicken pieces in a bit of olive oil and fresh garlic, added some onion and carrots. Served over couscous this makes a simple and yummy dinner! HINT - To keep your yogurt from curdling either bring it to room temperature before adding it to anything hot or add some starch...a tbsp of flour or cornstach mixed into 1 cup of yogurt before adding it to the hot dish will do the trick. Also,it's best not to boil or simmer yogurt..it's kills all of the good bacteria!
If you want to improve this recipe then follow these steps:
1. First saute the chicken in a little bit of oil or butter until a light brown colour.
2. At this point you can add any vegetables you want, such as onion, potatoes, carrots, cellery, or even apple bits etc.
3. Instead of water, you can use chicken broth, or a small amount of buillon to add more taste.
4. More importantly, if you dont want your yogurt to currdle then you have to remove the pan from the heat when you add the yogurt. Too much heat will cause it to curdle. Then just simmer for a few minutes over very low heat.
5. Remeber that you can adjust the kind and quantity of curry to your taste.
I've made plenty of curries with yogurt and would recommend anyone to try this recipe. I would advice to mix the yogurt with some cornstarch and gently fold it in at the end of cooking. It will stay creamy and consistent without curdling.
Personally this is my favorite curry chicken recipe with my adjustments. First of all I bake this recipe on 350 for 1-1/2 hours.Instead of using water use chicken bullion (and about half of what this recipe calls for) more yogurt (be sure to add either flour or cornstarch to prevent the curdleing) and for the last 15 minutes of baking add fresh cut up tomatoes. (the more the better!) YUMMY!!
I'm really glad I tried this recipe, despite some of the reviews worrying me. I was very careful to turn off the heat when I added the yogurt mix and I didn't heat it much at all after stirring it in, just enough to make everything warm. Also, I would recommend draining nearly all the water off the chicken. You can always add a little water back in if the sauce seems like it's going to be too thick. I used red curry powder instead of mild. Delicious!
I've never really tried curry foods, but this seemed awful. I don't think the yogurt is supposed to curdle, and the smell was awful!
A very nice and tasty recipe, which is simple to make and enjoyed by the whole family.
This is a nice base recipe to make a quick curry. I added sauted onions, broccoli, garlic and used 2 tbsp of a thai curry paste instead of powder. I like it hot and next time will up the amount of paste.
I drained off most of the water as I simmered with a lid on and found if I took the pan off the element, the yogurt mix blended without seperation.
* Percent Daily Values are based on a 2,000 calorie diet.
Yogurt Chicken Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 166
** Calories from Fat: 15
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