Plain yogurt complements the spiciness of this creamy Indian chicken dish which is packed with flavor from curry powder and cinnamon.
20m
PREP TIME
25m
COOK TIME
216
CALORIES
13
INGREDIENTS
Ingredients 6 Servings
- 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® Ground Cinnamon
- 1/2 teaspoon McCormick® Garlic Powder
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
- 1/2 cup chicken broth
- 1/2 cup plain nonfat yogurt
- 1/4 cup toasted slivered almonds, finely chopped
- 1 tablespoon chopped fresh cilantro
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
