Curried Chicken Breasts Recipe


Difficulty LevelMediumHealth IndexAverage
Main IngredientInterest Group


 Chicken breast halves2 Pound
 Plain yogurt2⁄3 Cup (10.67 tbs)
 Garlic4 Clove (20 gm), crushed
 Ground coriander1 Teaspoon
 Ground ginger1 Teaspoon
 Sesame seed1 Teaspoon
 Cayenne pepper1⁄4 Teaspoon
 Turmeric1⁄8 Teaspoon
 Onions3 Large, thinly sliced
 Butter2 Tablespoon
 Paprika1 Teaspoon
 Cucumber1 Small

Nutrition Facts

Serving size: Complete recipe

Calories 1798 Calories from Fat 406

% Daily Value*

Total Fat 46 g71%

Saturated Fat 22.7 g113.3%

Trans Fat 0.2 g

Cholesterol 610.3 mg

Sodium 710.4 mg29.6%

Total Carbohydrates 114 g38.1%

Dietary Fiber 22.2 g88.9%

Sugars 48.6 g

Protein 230 g459.5%

Vitamin A 86.5% Vitamin C 157.7%

Calcium 65.1% Iron 70.6%

*Based on a 2000 Calorie diet


Remove skin from chicken breasts.
Place chicken, meaty sides up, in ungreased rectangular baking dish, 12 x 7 1/2 x 2 inches.
Mix yogurt, garlic, coriander, ginger, sesame seed, pepper and turmeric; pour over chicken.
Turn chicken to coat both sides.
Cover and refrigerate at least 4 hours.
Cook and stir onions in margarine in 10-inch skillet over medium heat until onions are tender, about 10 minutes.
Remove chicken from baking dish; stir onions into yogurt in dish.
Place chicken on onion mixture; sprinkle with paprika.
Cook uncovered in 350° oven until chicken is done, about 1 hour.
Cut cucumber lengthwise into halves; remove seeds.
Chop cucumber; sprinkle over chicken.