Watch out or you might get pulled over for a speeding ticket in the kitchen! Ready in 20 minutes. :)
- 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
- 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.
Delicious! After reading through several recipes for chicken curry, I decided to try this one based on what I already had in the pantry. The modifications I made were to omit the raisins, and to double the cayenne and curry powder as other reviewers suggested. Additionally, I didn't have yogurt on hand so I substituted sour cream and it worked just fine. DH and I ate this dish served over rice and both agree that it was a success. Thanks for such a great recipe!
I had never tried Indian food before, but my husband loves it. I made this for dinner the other night and we both thought it was delicious! The only change i made was to omit the raisins. I made some basmati rice and homemade naan to go with it. Was surprised by how hot it was, but still enjoyed it. He's already asking me to make it again.
Since I originally posted almost a year ago, my husband asks me to make this on a weekly basis. I've played around with the amount of cayenne pepper, and usually cut it almost in half. I've also been to quite a few Indian restaurants since making this that first time, and so far this is tastier than any restaurant curry I've had.
This was so delicious! My hubby said it's better than restaurant Indian food. Even my kids loved it. I made a 3-4 times the amount of sauce for a triple batch of chicken: 3 lbs chicken breast (this was a LOT of chicken w/ 3Tbs curry powder, next time I'd do half chicken and half beans and add a head of cooked cauliflower right into the sauce at the end since the sauce seems to beg for some creamy soft cauliflower), 6 oz can of tomato paste, 4 cups of chicken broth, 3 onions, 5 Tbs minced garlic (we love garlic), no cayenne pepper, 2/3 c. regular raisins, wish I had more cilantro since it added a nice bright flavor, the plain nonfat yogurt added a delicious creaminess to it and everyone reached for more yogurt to mix-in. Flouring the chicken in the plastic bag was really worth the extra step, the chicken stayed very moist with slight breading-like interesting texture (used white whole wheat flour). Delicious! Did take me an hour to make but I made a huge batch, for us it's enough for 2 full meals which is just perfect. Served with brown jasmine rice from Trader Joe's and peas. Thanks for the awesome recipe!