A quick and simple chicken curry recipe, curried chicken breast makes a sumptuous weekday meal perfect for the busy modern lifestyle. This is a delicately spicy and subtly sweet dish full of flavor and wonderful aroma. A healthy chicken recipe dish, curried chicken breast can be made part of a weekly diet. To make this recipe, you need olive oil, garlic, boneless and skinless chicken breasts cut into cubes, water, curry powder, cayenne pepper, raisins, apricot preserves, cornstarch, nonfat yogurt, and ground black pepper. Serve this yummy dish with Indian flat bread such as Chapati or Roti, or with plain boiled rice or boiled potatoes. You can also serve chicken curry with toasted bread or pita bread. This makes a fun meal for a casual gathering with friends and family.
Common healthy chicken recipes in South Asia, East Asia, and the Caribbean, chicken curry is an exciting and stimulating dish that tickles the taste buds. A lot of the chicken curries are traditionally cooked like stew, long and slowly. In this recipe, the method is cut short by sautéing the chicken in oil until browned and cooked through and the sauce is simmered for a few minutes. The yogurt gives the sauce a tangy taste and a wonderful texture. The cayenne pepper gives the curry just enough spice while the raisins and apricot preserves add sweetness, color, and texture.
Ingredients: 1 tbsp. olive oil, 2 medium cloves garlic, minced, 1 large onion, minced, 1/2 lb. boneless, skinless chicken breasts, cubed, 1/4 cup water, 4 tsp. curry powder, 1/4 tsp. cayenne pepper, 1/2 golden, seedless raisins, 1/4 cup apricot preserves, 2 tbsp. cornstarch, 2 cups plain nonfat yogurt, 1/2 tsp. coarse ground black pepper
Pour oil in large skillet. Sauté garlic and onions until both are golden. Add chicken cubes and sauté until browned. Add water, seasonings, raisins and preserves. Simmer, uncovered, 15-20 minutes, until chicken is cooked through, stirring occasionally. The liquid should be mostly absorbed. Measure cornstarch into a small bowl. Add yogurt, stirring until cornstarch dissolves. Add mixture to skillet, stirring to combine. Simmer, stirring continually, until the sauce thickens, but do not boil. Season with pepper and serve.
Since this recipe uses boneless and skinless chicken breasts, it has less fat than most chicken recipes. Some are not so fond of chicken breasts because they tend to be bland and dry out easily. The curry sauce more than makes up for the delicate taste of the chicken and also infuses the chicken with delectable juices. Slice the chicken breasts into large cubes for an enjoyable bite. Use nonfat yogurt for an even healthier dish.