Chicken Curry

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"I had always enjoyed my mother's chicken curry as a child. Once I started cooking, I wanted to come up with my own version that was healthy as well. After many years of development, I came up with this recipe." --CL Reader
4 servings (serving size: 1 cup chicken mixture and 1/2 cup couscous)


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1 tablespoon olive oil
1 cup finely chopped onion
3 garlic cloves, minced
1 pound skinned, boned chicken breast, cut into bite-size pieces
1 tablespoon curry powder
1 teaspoon ground marjoram
2 cups finely chopped tomato
1 cup fat-free, less-sodium chicken broth
1/2 teaspoon cayenne pepper
1/2 cup plain fat-free yogurt
1 teaspoon all-purpose flour
2 cups cooked couscous
Raisins (optional)


Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook 4 minutes or until onion is tender. Add the chicken; cook 4 minutes. Add curry powder and marjoram; cook 1 minute. Add tomato, broth, and pepper; reduce heat, and simmer 15 minutes. Remove from heat.

Combine yogurt and flour; stir with a whisk, and add to chicken mixture. Cook 1 minute or until slightly thick. Serve mixture over couscous; top with raisins, if desired.

Created date

May 2002

Nutritional Information

Calories 318
Caloriesfromfat 17 %
Fat 5.8 g
Satfat 1 g
Monofat 3 g
Polyfat 0.9 g
Protein 33.8 g
Carbohydrate 32.7 g
Fiber 3.4 g
Cholesterol 66 mg
Iron 2.6 mg
Sodium 229 mg
Calcium 97 mg