4 servings (serving size: 1 cup chicken mixture and 1/2 cup couscous)
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
How to Make It
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.
This turned out great! Very flavorful. I made this as our lunch meal for the week and my husband said it was definitely one of his favorites. I did make several adjustments. Instead of real tomatoes I used canned chopped tomatoes since they're more flavorful and have less water. I did not add the yogurt and flour but thickened it with cornstarch that I mixed into the sauce separately before adding the mixture back in. Also added some sugar and extra salt. Definitely recommend this! And it was pretty easy. Only time intensive part was chopping the chicken.
I absolutely LUV chicken curry. I usually only had it when going out to eat to a Indian restaurant, but so much thanx for posting this recipe. I get to have it more often since being able to make it at home. And, I do make it quite often. This recipe def deserves 5 stars. As for the other posts, referring to sarasotacook, are you combining the yogurt and flour together before adding it to the pan. Again, I make this quite often, and have not ever had any problems...and I am not much of a chef myself. However, I do agree with brumler, I always add salt just to my serving, because my hubby doesn't like salt.
PS. I don't know why this recipe is so difficult to find now....I really had to go searching for it.
This is a favorite in my house. I have been making it for years. The only change I make is to use canned diced tomatoes - that way I can make it when it's not tomato season. It's a simple recipe. Hard to mess up.
I have made this recipe several times. The flavor is good but I always have a problem with the yogurt curdling. I turn off the burner before adding it. I also used canned diced tomatoes that I drain well.
This was just okay. It was fairly bland. And, despite my better instincts, I did what the recipe said and didn't let the sauce cool down enough before adding the yogurt. Result: curdled yogurt. Also, I added salt after the first couple of bites. In all, I think it could be good if it was thicker and I added the yogurt after the sauce cooled. I followed the recipe exactly, except I halved it. I suppose that could be the problem too.
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