Yogurt-Sauced Chicken Curry Recipe

Name: Yogurt-Sauced Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breast halves, bone in, skin on; 2 tablespoons fresh lemon juice; 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; 2 tablespoons vegetable oil; 1 medium onion, chopped; 1 medium Granny Smith apple, cored and chopped; 1 garlic clove, minced; 1 tablespoon curry powder; 1/4 teaspoon ground cardamom; 1 cup chicken broth, homemade or canned; 1/3 cup dark raisins; 1 ripe banana, peeled and sliced into 1/4-inch-thick rounds; 1/2 cup plain yogurt; 1/2 cup chopped roasted cashews, rinsed to remove salt

Servings: persons

4 chicken breast halves, bone in, skin on
2 tablespoons fresh lemon juice
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium Granny Smith apple, cored and chopped
1 garlic clove, minced
1 tablespoon curry powder
1/4 teaspoon ground cardamom
1 cup chicken broth, homemade or canned
1/3 cup dark raisins
1 ripe banana, peeled and sliced into 1/4-inch-thick rounds
1/2 cup plain yogurt
1/2 cup chopped roasted cashews, rinsed to remove salt

1
In a medium bowl, sprinkle the chicken breast with the lemon juice; let stand at room temperature for 30 minutes.
2
Combine the flour, salt, and pepper on a plate.
3
Dredge the chicken breasts in the seasoned flour, shaking off any excess.
4
Heat the butter and oil in a large skillet over medium-high heat.
5
Add the chicken breasts and cook, turning once, until browned on both sides, about 5 minutes.
6
With tongs, transfer the chicken breasts to a plate and set aside.
7
Add the onion and apple to the skillet and cook, stirring often, until softened, about 3 minutes.
8
Add the garlic, curry powder, and cardamom, reduce the heat to medium, and stir for 1 minute.
9
Stir in the chicken broth and raisins.
10
Return the chicken to the skillet and bring to a simmer.
11
Cook, covered, until the chicken breasts show no sign of pink at the bone when prodded with the tip of a sharp knife, about 20 minutes.
12
Add the banana and yogurt, and stir constantly just until heated through, about 1 minute.
13
Do not boil.
14
Serve immediately, sprinkled with the cashews.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 chicken breast halves, bone in, skin on, 2 tablespoons fresh lemon juice, 1/2 cup all-purpose flour, 1/2 teaspoon salt, and more.

Yes, Yogurt-Sauced Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yogurt-Sauced Chicken Curry

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