Curried Chicken Breast

By Craig Claiborne

Published April 9, 1985

Total Time
30 minutes
Rating
4(20)
Comments
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Ingredients

Yield:1 serving

  • 1 teaspoon corn, peanut or vegetable oil

  • 1 teaspoon finely minced fresh ginger root

  • 1 teaspoon finely minced garlic

  • 1 tablespoon curry powder or, preferably, curry paste

  • ½ cup finely chopped canned imported tomatoes

  • ½ cup yogurt

  • ½ skinless, boneless chicken breast, about ½ pound

  • ¼ cup heavy cream

  • Salt to taste if desired

  • Freshly ground pepper to taste

  • 2 teaspoons finely chopped fresh coriander leaves

Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

15 grams carbs; 250 milligrams cholesterol; 633 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 18 grams saturated fat; 37 grams fat; 1 gram trans fat; 2 grams fiber; 1188 milligrams sodium; 59 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oil in a saucepan and add ginger and garlic. Cook briefly, stirring, and add curry powder or paste. Cook, stirring, about 1 minute.

  2. Step 2

    Add tomatoes and yogurt and cook, stirring often, 5 minutes.

  3. Step 3

    Cut chicken into 1-inch cubes and add to the sauce.

  4. Step 4

    Cook, stirring often, about 2 minutes.

  5. Step 5

    Cover the saucepan and let simmer 15 minutes.

  6. Step 6

    Add cream, salt and pepper and simmer 2 minutes. Stir in the coriander leaves and serve.

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Ratings

4 out of 5
20 user ratings
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Comments

Lyndall Heyer

WOW! Absolutely loved this recipe. Used Greek yogurt and a can of fire roasted diced tomatoes. Doubled it for 3 and just sliced the chicken breasts 1/2 inch thick. Cooked Basmati rice to go with it. Superb and quick

Maura

This was pretty quick. I would add onions if I were to make it again. It also could have used more spice-maybe cumin. For the yogurt I added FF Greek yogurt and it didn't blend very well. I think that coconut milk would work better.

Lyndall Heyer

WOW! Absolutely loved this recipe. Used Greek yogurt and a can of fire roasted diced tomatoes. Doubled it for 3 and just sliced the chicken breasts 1/2 inch thick. Cooked Basmati rice to go with it. Superb and quick

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