New this month
Get the Allrecipes magazine

Creamy Curried Chicken

vakatik

"The is one of my favorite recipes. My fiancee has me make this for quite often!"
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 203 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
  2. Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
  3. Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
  4. Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

Nutrition Facts


Per Serving: 203 calories; 6.6 g fat; 9.6 g carbohydrates; 26 g protein; 59 mg cholesterol; 723 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

This recipe was easy to make, and had lots of flavor. However, if you're looking for a traditional-tasting Indian curry dish, this one misses the mark. Still, pretty yummy on a Wednesday night!

Made this as is and it's quite good. Great fall weather dish. Will make again.

I thought this was wonderful. Easy and quick. Served with dosas ( recipe also here on Allrecipes) ad a little extra yogurt on the side to cool the curry

it wasn't horrible, but not something I would make again.