Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Chicken with Curry & Yogurt

StarStarStarStarStar

Your rating

Recipe

 

Yield

4 servings

Prep

30

Cook

Ready

Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 each whole chicken
* Camera
2 cups chicken broth
Camera
1 ½ cups milk
warm or hot
Camera
300 grams yogurt
Camera
150 grams onions
finely chopped
Camera
3 tablespoons butter
Camera
30 grams all-purpose flour
Camera
1 tablespoon curry powder
Camera
1 x salt and black pepper
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
1 each whole chicken
* Camera
473 ml chicken broth
Camera
355 ml milk
warm or hot
Camera
3E+2 grams yogurt
Camera
1.5E+2 grams onions
finely chopped
Camera
45 ml butter
Camera
3E+1 grams all-purpose flour
Camera
15 ml curry powder
Camera
1 x salt and black pepper
to taste
* Camera

Directions

Wash the chicken, cut it into pieces and wipe it dry.

Sauté it in the butter, add the onion, and sauté on low flame, stirring.

Sprinkle with the curry powder, gradually add the broth, salt and pepper and simmer for 1½ hours.

Remove the chicken from the pan and keep warm.

Scraping the bottom of the same pan, stir in the flour.

Add the warm milk and the yogurt.

Leave the sauce to cook for 5 minutes on low flame.

Place the chicken on a serving platter and serve it covered with the sauce.

Serve hot.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 344g (12.1 oz)
Amount per Serving
Calories 25651% from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 307mg 13%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 20g
Vitamin A 11% Vitamin C 6%
Calcium 22% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Email this recipe