Chicken Hurry Curry
For a quick version of an Indian feast, serve this curry chicken dish spooned over basmati rice.
1 carton (8 ounces) nonfat plain yogurt
1/2 cup low-fat mayonnaise
2 teaspoons curry powder
2 teaspoons minced fresh ginger
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon salt
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1/2-inch pieces
1-1/2 tablespoons canola oil
1 cup finely chopped onion
1/2 cup golden raisins
Stir together yogurt, mayonnaise, curry powder, and ginger in a small bowl; set aside.
Stir together paprika, pepper, and salt in a small bowl. Rub chicken with paprika seasoning mixture.
Heat oil in a large skillet over medium-high heat. Add chicken and onion; cook, stirring occasionally, for 8 to 10 minutes or until chicken is lightly browned and thoroughly cooked.
Reduce heat to medium-low. Add yogurt mixture and raisins. Stir gently for 3 minutes or until yogurt is warmed through and raisins are slightly plumped.
Provide bowls of traditional accompaniments such as thinly sliced green onions, chopped peanuts, and toasted coconut to top servings.
3/4 teaspoon ground ginger may be substituted for minced fresh ginger.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories285
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Calories from Fat27%
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Total Fat27g
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Saturated Fat1g
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Protein27g
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Sugars18g
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Cholesterol67mg
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Dietary Fiber2g
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Sodium590mg
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- DAILY VALUE
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Vitamin A7%
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Vitamin C7%
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Calcium11%
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Iron5%
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- DIETARY EXCHANGES
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Fat2
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Vegetable1
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Fruit1
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Very Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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