Chicken Curry

Serves 4

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 1/3 cup golden raisins (optional)
  • 1/4 cup toasted, shaved almonds
  • Salt to taste
  • Ground pepper to taste
  • 1 1/2 tsp yellow curry powder
  • 4 boneless, skinless chicken breasts, cut in half (1 to 1 1/2 pounds)
  • 1 cup low-fat plain yogurt
  • Minced fresh cilantro or parsley for garnish

Preparation

  1. Heat the olive oil in a large skillet over medium high heat. Once hot, add the chopped onions (and raisins if desired) and sprinkle with some salt and pepper. Cook, stirring occasionally, about 5 minutes or until translucent. Lower heat to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.
  2. Sprinkle the chicken with salt and pepper and the remaining curry powder. Move the onion to one side of the skillet and add the chicken on the other side. Cook for about 2 minutes on each side. Transfer to a plate.
  3. Add the yogurt to the pan and stir constantly over medium-low heat until yogurt and onions are nice and thick. Return the chicken to the skillet and cook until cooked through, turning once. Sauce should be soupy.
  4. Sprinkle chicken with toasted almonds and garnish with cilantro or parsley.

Nutritional Information per Serving

  • 289 Calories
  • 9 g Fat
  • 19 g Carbohydrate
  • 2 g Fiber
  • 33 g Protein

Source: Diabetes Daily

Photo credit: Anne the Librarian / Flickr

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.

Chicken

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