Quick Chicken Curry
Chicken Curry ready in 20 minutes.
| Preparation Time | Cook Time | Serves |
| 7 Minutes | 13 Minutes | 4 |
| Ingredients |
| 2 tablespoons flour |
| 1 teaspoon salt |
| 1/2 teaspoon cayenne pepper |
| 1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces |
| 2 tablespoons canola oil |
| 1 tablespoon curry powder |
| 1 medium onion, sliced |
| 2 garlic cloves, minced |
| 1 cup chicken broth |
| 1/3 cup golden raisin |
| 1 1/2 tablespoons tomato paste |
| 1/4 cup chopped fresh cilantro |
| 1/4 cup plain nonfat yogurt |
| Cooking Directions |
| Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat. |
| Heat oil in a large skillet over medium-high heat. |
| Add chicken and cook until lightly browned; then add curry powder and toss to coat. |
| Remove from pan. |
| Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste. |
| Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened. |
| Garnish with cilantro and a dollop of yogurt. |
| Serve with quick cooking minute rice, if desired. |
| Labels: Chicken, Curry, Main Course