A flavorful chicken and sweet pepper curry made creamy with plain Greek yogurt for a rich, satisfying dish with a lighter twist.
Preparation time
20 minutes
Cooking time
20 minutes
Yield
4 servings
Nutritional information
Energy
282 Calories
Protein
37 g
Carbohydrate
11 g
Fat
10 g
Fibre
1.7 g
Sodium
193 mg
Top 5 Nutrients
(%DV*)
Calcium
8 % / 109 mg
Selenium
74 %
Vitamin C
69 %
Vitamin B6
67 %
Niacin
55 %
*percentage of daily value
Ingredients
- 2 tbsp (30 mL) butter
- 1 tsp (5 mL) ground curry powder
- 1/2 tsp (2 mL) ground turmeric
- 4 half chicken breasts skinned, deboned and cut in 3
- 1 garlic clove minced
- 1 onion finely chopped
- 1/4 cup (60 mL) sodium-reduced chicken broth
- 1 tbsp (15 mL) tomato paste
- 1 red and/or yellow bell pepper finely chopped
- 1 tbsp (15 mL) cornstarch
- 1 1/4 cups (310 mL) plain Greek yogurt
- Salt and pepper to taste
- Fresh coriander to taste
Preparation
- In large frying pan, heat butter over medium-high heat. Add curry and turmeric. Salt chicken, place in frying pan and cook 3 minutes. Turn chicken over, add garlic and onion and cook 3 minutes. Add broth and tomato paste, cover and cook over medium heat for 10 minutes.
- Add bell pepper and cook 3 minutes. Remove chicken. Remove a spoonful of the sauce and stir it into yogurt. Mix cornstarch with a little water. Add to sauce. Bring to a boil and remove from heat. Add yogurt. Reheat without boiling and adjust seasoning. Serve with basmati rice and fresh vegetables. Garnish with coriander if desired.
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