A mild yellow curry that will appeal to a variety of palates.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Bring water to a boil in a saucepan. Stir chicken, curry powder, and red pepper flakes into boiling water; cover saucepan and cook for 10 minutes. Uncover and reduce heat to low.

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  • Gradually stir half and half into chicken mixture. Add yogurt; cook and stir until chicken is cooked through and flavors blend, 10 minutes.

Nutrition Facts

167 calories; 10.6 g total fat; 37 mg cholesterol; 64 mg sodium. 9.4 g carbohydrates; 10.7 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/15/2014
I love jamaican style curry dishes! The great thing about this dish is its easy and very delicious. However when it comes to double the serving it called for 2 cups of water and that seemed to make the sauce thinner. I prefer it thicker so I would have to split that measurment in half to make the sauce thicker. Other than that it was awesome! Read More
(5)

Most helpful critical review

Rating: 2 stars
06/05/2017
I think there's something wrong with the proportions...one-third of a CUP of curry for half a chicken breast? A tablespoon of red pepper flakes? Half a cup of half and half and a cup of yogurt? I made it and it was a hot soupy mess. Read More
(4)
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/15/2014
I love jamaican style curry dishes! The great thing about this dish is its easy and very delicious. However when it comes to double the serving it called for 2 cups of water and that seemed to make the sauce thinner. I prefer it thicker so I would have to split that measurment in half to make the sauce thicker. Other than that it was awesome! Read More
(5)
Rating: 5 stars
02/15/2014
I love jamaican style curry dishes! The great thing about this dish is its easy and very delicious. However when it comes to double the serving it called for 2 cups of water and that seemed to make the sauce thinner. I prefer it thicker so I would have to split that measurment in half to make the sauce thicker. Other than that it was awesome! Read More
(5)
Rating: 5 stars
03/25/2014
Love Curry! This one is fast and easy. I added some blanched vegetables at the last minute and also about 1/2 tsp of salt. Came out great!!!!!! Read More
(4)
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Rating: 2 stars
06/05/2017
I think there's something wrong with the proportions...one-third of a CUP of curry for half a chicken breast? A tablespoon of red pepper flakes? Half a cup of half and half and a cup of yogurt? I made it and it was a hot soupy mess. Read More
(4)
Rating: 4 stars
02/06/2016
Instead of half and half I used almond milk and I also used lactose free Greek yoghurt due to milk intolerances in our family. I halved the red pepper flakes as I have young children. At the end of cooking I added in blanched carrots and bell peppers to add some vegetables. Served over white rice. Read More
(2)
Rating: 5 stars
08/23/2017
This was a great base recipe! I made a few changes per others suggestions. I sauteed onion and garlic in some sesame oil then added the chicken so it could brown. Once browned I added the water and the curry powder. I added chilli powder in lieu of the red pepper flakes (I realised I didn't have any) brought all to a boil stirring frequently (I noticed when left alone to boil it was getting clumpy). Brought it all back down to simmer after 10 min (as directed) slowly added the yogurt in. I also realised I didn't have any half & half left so I had to think fast. I used sour cream and it was great. Let all that come together and then added some chopped red & green peppers and some steamed cauliflower. Let it cook for about 10 more min. then served over Jasmine rice. Was great! Will definitely make this again. posted a photo as well Read More
(2)
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Rating: 2 stars
11/30/2017
Absolutely a mistake with proportions. I used 1 Tablespoon of red pepper flakes (instead of 2) and twice the amount of chicken and it's still a spicy soupy mess. Read More
(2)
Rating: 5 stars
10/19/2016
I made a few changes... Added 3/4 chopped onion and 1/2 small red and green bell peppers. I also mixed hot curry with regular curry to add a little more heat. I also browned the chicken with the onion and a tbs minced garlic prior to adding the water. This turned out great and to keep it low-carb we served it with some riced cauliflower for an awesome meal (see picture posted)! Read More
(2)
Rating: 3 stars
08/05/2019
CAUTION: This recipe is SPICY if you put in the amount of Red Pepper Flake this recipe calls for. This may taste a little bland without a small amount of salt but that might just be me. My sauce also came out runny but if you boil with the sauce pan lid a little bit skewed it helps thicken up the sauce during the first half of this recipe. Overall this a good easy recipe curry that could use a little bit more flavor and less heat. My recommendation is to cut down or out the Red Pepper Flake and use some salt. Read More