Chicken Curry

Submitted by ratherbeswimmin

"From Cooking Light. Serving size: 1 cup chicken mixture and 1/2 c. couscous. Per serving: 318 calories, 5.8 g fat, 33.8 g protein, 3.4 g fiber, 66 mg cholesterol."

 

• Ready In: 41mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 3 garlic cloves, minced
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 1 tablespoon curry powder
• 1 teaspoon ground marjoram
• 2 cups finely chopped tomatoes
• 1 cup fat-free chicken broth
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 cup plain fat-free yogurt
• 1 teaspoon all-purpose flour
• 2 cups cooked couscous
• raisins

directions

1. Let the oil get heated in a large nonstick skillet over medium-high heat.
2. ADd in onions and garlic; stir/saute for 4 minuts or until onion is tender.
3. Add in chicken; cook/stir for 4 minutes.
4. Add in curry powder and marjoram; cook 1 minute.
5. Add in tomato, broth, and pepper; lower heat and simmer 15 minutes; remove from heat.
6. Mix together the yogurt and flour; stir with a whisk.
7. Add to chicken mixture.
8. Cook 1 minute or until slightly thick.
9. Serve mixture over couscous; sprinkle raisins on top.

Reviews

[boerbabe]

It was good, but I agree with one of the other reviewers- the cayenne was very bold and forward, but after that the flavor was kind of lacking. Definitely going to try half the pepper and twice the curry powder next time.

 

[periwinklejenn]

Great recipe -- hearty, filling, and definitely doesn't taste "light". I did add more curry powder, because I felt the recipe needed it after tasting. However, I used 1/2 teaspoon cayenne and did not find it too spicy, as the previous reviewer did. I did make sure to use mild curry powder, though, so I could control the spiciness level more easily. Tasty and easy recipe. Thanks for posting it!

 

[Misspudding]

I thought to myself, "Hey, this is a Cooking Light recipe...it'll be great!". I liked the mouth feel of it and the tang of the yogurt. My problem was the overall effect: the cayenne packed a whallop and then my tastebuds expected a rich curry flavor. Instead, it was kind of dull once the burn wore off. If I make this again, I'd do two tablespoons curry powder and half of the cayenne...maybe even 1/8 teaspoon.