Curried Chicken Breast

Ingredients

• 1 teaspoon corn, peanut or vegetable oil
• 1 teaspoon finely minced fresh ginger root
• 1 teaspoon finely minced garlic
• 1 tablespoon curry powder or, preferably, curry paste
• ½ cup finely chopped canned imported tomatoes
• ½ cup yogurt
• ½ skinless, boneless chicken breast, about 1/2 pound
• ¼ cup heavy cream
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 teaspoons finely chopped fresh coriander leaves

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    719 calories; 48 grams fat; 22 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 54 grams protein; 242 milligrams cholesterol; 365 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 serving

Preparation

1. Heat oil in a saucepan and add ginger and garlic. Cook briefly, stirring, and add curry powder or paste. Cook, stirring, about 1 minute.
2. Add tomatoes and yogurt and cook, stirring often, 5 minutes.
3. Cut chicken into 1-inch cubes and add to the sauce.
4. Cook, stirring often, about 2 minutes.
5. Cover the saucepan and let simmer 15 minutes.
6. Add cream, salt and pepper and simmer 2 minutes. Stir in the coriander leaves and serve.

30 minutes