Indian Curried Chicken and Broccoli
A Uncategorized recipe with boned skinless chicken breast halves or turkey breast tenderloin steaks about 1 lb total, plain low-fat yogurt, all-purpose flour. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
Preheat oven to 400°.
- 2
Put chicken or turkey in a shallow baking dish, cover with foil and bake at 400° for 20 to 25 minutes until meat is tender and no longer pink.
boned skinless chicken breast halves or turkey breast tenderloin steaks about 1 lb total(4) - 3
Combine yogurt and flour; set aside.
plain low-fat yogurt(1/2 c)all-purpose flour(1 tbsp) - 4
Stir water, curry powder, garlic, salt, lemon peel and paprika together in saucepan and bring to boiling.
water(2 tbsp)curry powder(1 tsp)bottled minced garlic or 1/8 tsp garlic powder(1/2 tsp)salt(1/4 tsp)dried finely shredded lemon peel(1/4 tsp)of paprika - 5
Reduce the heat, cover and simmer for 1 minute.
- 6
Add yogurt mixture.
plain low-fat yogurt(1/2 c) - 7
Cook until mixture is thickened and bubbly; continue cooking for 1 more minute.
- 8
Arrange broccoli on a serving platter; place poultry on top.
10 oz pkg frozen broccoli spears cooked according to pkg directions and drained(2) - 9
Pour sauce over poultry and top with peanuts.
peanuts chopped(1/4 c) - 10
Makes 4 servings.
- 11
Per Serving: 247 Calories, 7 g.
- 12
Fat, 68 mg.
- 13
Cholesterol and 255 mg.
- 14
Sodium.
Rate this recipe
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Indian Curried Chicken and Broccoli
A Uncategorized recipe with boned skinless chicken breast halves or turkey breast tenderloin steaks about 1 lb total, plain low-fat yogurt, all-purpose flour. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
14 steps- 1
Preheat oven to 400°.
- 2
Put chicken or turkey in a shallow baking dish, cover with foil and bake at 400° for 20 to 25 minutes until meat is tender and no longer pink.
boned skinless chicken breast halves or turkey breast tenderloin steaks about 1 lb total(4) - 3
Combine yogurt and flour; set aside.
plain low-fat yogurt(1/2 c)all-purpose flour(1 tbsp) - 4
Stir water, curry powder, garlic, salt, lemon peel and paprika together in saucepan and bring to boiling.
water(2 tbsp)curry powder(1 tsp)bottled minced garlic or 1/8 tsp garlic powder(1/2 tsp)salt(1/4 tsp)dried finely shredded lemon peel(1/4 tsp)of paprika - 5
Reduce the heat, cover and simmer for 1 minute.
- 6
Add yogurt mixture.
plain low-fat yogurt(1/2 c) - 7
Cook until mixture is thickened and bubbly; continue cooking for 1 more minute.
- 8
Arrange broccoli on a serving platter; place poultry on top.
10 oz pkg frozen broccoli spears cooked according to pkg directions and drained(2) - 9
Pour sauce over poultry and top with peanuts.
peanuts chopped(1/4 c) - 10
Makes 4 servings.
- 11
Per Serving: 247 Calories, 7 g.
- 12
Fat, 68 mg.
- 13
Cholesterol and 255 mg.
- 14
Sodium.
Rate this recipe
