 | | Directions | 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. |
|
|
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6
|  | | Ingredients | | - | | 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 |
| |
| | Nutrition (per serving) | Calories: 216 Calories
Fat: 8 Grams
Protein: 29 Grams
Cholesterol: 74 Milligrams
Carbohydrates: 7 Grams
Sodium: 423 Milligrams
Fiber: 2 Grams
|
| |
