Ingredients
4
4 servings
- •1 tablespoon all-purpose flour
- •1 pound skinless, boneless chicken breast, cut into 1-inch cubes
- •1 tablespoon olive oil
- •1 large onion, chopped
- •2 ½ tablespoons curry powder
- •1 teaspoon coarse salt
- •1 teaspoon ground cumin
- •½ teaspoon ground cinnamon
- •½ teaspoon garlic powder
- •½ teaspoon ground black pepper
- •½ teaspoon ground coriander
- •¾ cup fat-free chicken broth
- •½ cup plain fat-free Greek yogurt
Instructions
- Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
- Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
- Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
- Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.
Nutritional Facts
Per 4 servings
- Calories: 203
- Carbohydrate: 10g
- Fat: 7g
- Fiber: 2g
- Protein: 26g
- Sugar: 3g
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