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Yogurt Chicken Curry

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Ingredients
  Washington fryer 2 (Whole)
  Water 1⁄2 Cup (8 tbs)
  Cornstarch 2 Tablespoon
  Butter 2 Tablespoon
  Bay leaf 1 , crumbled
  Flaked coconut 1⁄4 Cup (4 tbs)
  Green onion 1 , minced
  Curry powder 1 1⁄2 Tablespoon
  Chili powder 3⁄4 Tablespoon
  Cinnamon 3⁄4 Tablespoon
  Salt 1⁄2 Tablespoon
  Plain yogurt 8 Ounce
Directions

Halve, skin and bone chicken breasts.
Cut chicken_,ihto 3/4 cubes.
Combine water, cornstarch, butter and onion in 1 1/2 qt. ovenproof glass baking dish with lid.
Cover and cook with full power in microwave oven 2 minutes, stirring once.
Add chicken, curry powder, chili powder, cinnamon, salt and bay leaf.
Cover and cook 4 minutes longer, stirring twice.
Stir in coconut and yogurt.
Serve with rice and a condiment plate of sliced fruit, flaked coconut, peanuts, wine soaked raisins, steamed Julienne green beans and chutney, as desired.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Curry
Ingredient: 
Chicken

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4.361765
Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7201 Calories from Fat 4513

% Daily Value*

Total Fat 503 g773.1%

Saturated Fat 162.5 g812.5%

Trans Fat 0 g

Cholesterol 2343.8 mg781.3%

Sodium 5251.9 mg218.8%

Total Carbohydrates 73 g24.2%

Dietary Fiber 21.7 g86.8%

Sugars 14.1 g

Protein 573 g1145.3%

Vitamin A 186.1% Vitamin C 109.3%

Calcium 88.7% Iron 210.3%

*Based on a 2000 Calorie diet

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Yogurt Chicken Curry Recipe