Easy Chicken Curry
Here's the recipe for the Easy Chicken Curry from Diabetes Daily I made last night. It was very nummy!
Here's the Easy Chicken Curry recipe from Diabetes Daily I made last night. It was very yummy!
1 Tbs. olive oil
1 medium onion, sliced
1/3 cup of gold raisins (optional, but recommended)
0.25 cup toasted, slivered almonds (optional)
1.5 tsp. yellow curry powder (we did 2 tsp. and Hubbyd didn't think it too spicy)
4 skinless, boneless chicken breasts halves (1 to 1.5 lbs)
1 cup of plain yogurt
I cut my breasts up into thin slices and seasoned because it was easier to cook. Season the chicklen with salt, pepper (to taste) and half the curry powder.
Put the oil in large skillet over meduim-high heat. When hot, add onion and raisins, sprinkle with some salt and pepper, and cook, stirring occasstionally, until translucent (about 5 minutes). Turn the heat down to medium, sprinkle half the curry powder on onion and raisin, and cooke for another minute or two.
Move onion and raisins to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side (if sliced; thicker cut of breast may take longer). Transfer chicken to plate.
Turn to medium-low heat. Add the yogurt and stir constantly until the mixture is nice and thick. Be careful not to bring to a simmer or the yogurt will curdle. Return the chicken to the slittlet and cook for a couple more minutes, or until cooked through.
Sprinkle with toasted almonds and serve with rice (if you want).
Here's the Easy Chicken Curry recipe from Diabetes Daily I made last night. It was very yummy!
1 Tbs. olive oil
1 medium onion, sliced
1/3 cup of gold raisins (optional, but recommended)
0.25 cup toasted, slivered almonds (optional)
1.5 tsp. yellow curry powder (we did 2 tsp. and Hubbyd didn't think it too spicy)
4 skinless, boneless chicken breasts halves (1 to 1.5 lbs)
1 cup of plain yogurt
I cut my breasts up into thin slices and seasoned because it was easier to cook. Season the chicklen with salt, pepper (to taste) and half the curry powder.
Put the oil in large skillet over meduim-high heat. When hot, add onion and raisins, sprinkle with some salt and pepper, and cook, stirring occasstionally, until translucent (about 5 minutes). Turn the heat down to medium, sprinkle half the curry powder on onion and raisin, and cooke for another minute or two.
Move onion and raisins to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side (if sliced; thicker cut of breast may take longer). Transfer chicken to plate.
Turn to medium-low heat. Add the yogurt and stir constantly until the mixture is nice and thick. Be careful not to bring to a simmer or the yogurt will curdle. Return the chicken to the slittlet and cook for a couple more minutes, or until cooked through.
Sprinkle with toasted almonds and serve with rice (if you want).