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Creamy Curried Chicken


"The is one of my favorite recipes. My fiancee has me make this for quite often!"
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35 m servings 203 cals
Original recipe yields 4 servings

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  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

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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.