Recipe: Easy Chicken Curry - Toledo News Now, News, Weather, Sports, Toledo, OH

Recipe: Easy Chicken Curry

FOX19 -

Ingredients:

  • 1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
  • Salt and freshly ground black pepper
  • 2-1/2 tsp. curry powder, divided
  • 3 Tbsp. vegetable oil, divided
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 Tbsp. grated fresh ginger
  • 2 cups low sodium chicken broth
  • 1 Tbsp. cornstarch
  • 2 tsp. sugar
  • 1 cup frozen peas
  • 1/4 cup plain low fat yogurt or whole Greek yogurt
  • 1/4 cup chopped fresh cilantro

Instructions:

Season the chicken with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.

Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.

Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook for about a minute more.

Whisk the chicken broth and cornstarch together, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

Add the peas and chicken to the skillet, turn the heat down to low and simmer until the chicken is fully cooked for a few minutes. Remove from heat, then stir in the yogurt and cilantro. Season with salt and pepper, to taste. Serve with basmati rice.

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