Ingredients35 m servings 203 cals
- Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
- 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.
- 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.
- 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.
Per Serving: 203 calories; 6.6 g fat; 9.6 g carbohydrates; 26 g protein; 59 mg cholesterol; 723 mg sodium. Full nutrition
ReviewsRead all reviews 4
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