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Plain yogurt complements the spiciness of this creamy Indian chicken dish which is packed with flavor from curry powder and cinnamon.
1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch cubes
1 tablespoon flour
1 tablespoon olive oil
1 large onion, chopped (1 cup)
1 tablespoon McCormick® Curry Powder
1 teaspoon McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Cinnamon, Ground
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Black Pepper, Ground
1/2 cup chicken broth
1/2 cup plain nonfat yogurt
1/4 cup toasted slivered almonds, finely chopped
1 tablespoon chopped fresh cilantro
Coat chicken with flour. Set aside. Heat oil in large skillet on medium heat. Add onion; cook and stir 6 to 7 minutes or until softened.
Stir in curry powder, sea salt, cinnamon, garlic powder and pepper. Cook 1 minute. Add chicken; cook and stir on medium-high heat 3 to 5 minutes or until no longer pink.
Stir in broth. Reduce heat to low; simmer 10 minutes or until chicken is cooked through and sauce has thickened, stirring occasionally. Remove from heat. Gently stir in yogurt until well blended and smooth. Sprinkle with almonds and cilantro.
(Amount per serving)
I have a way better recipe using this Curry Powder mix! You need to use cream, coconut cream/paste, brown sugar, green peppers & Onions as well. Gives it an amazing taste of spicy and sweet in a creamy dream of flavor!
You can even mix it up if you have pineapple, or canned pineapple slices or orange marmalade makes it a tropical spicy sweet treat SO GOOD! Use a tiny bit of flower to thicken the sauce also.
Was this helpful?
This was definitely different. The spice blend was nothing like I've ever cooked before, but it turned out really good. I served it with rice and marinated cucumber salad which was a nice flavor blend.