Yogurt-Curry Chicken

By replacing heavy cream with tempered strained yogurt, we drastically reduce the fat content while maintaining a rich, velvety texture without curdling.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (3 servings), not per serving.

• 350g boneless, skinless chicken breast, cubed · 371 kcal in the whole recipe
• 150g strained yogurt (Greek-style) · 80 kcal in the whole recipe
• 15g olive oil (about 1.5 tablespoons) · 135 kcal in the whole recipe
• 80g red bell pepper, sliced · 25 kcal in the whole recipe
• 70g green bell pepper, sliced · 16 kcal in the whole recipe
• 100g button mushrooms, sliced · 31 kcal in the whole recipe
• 1 tablespoon curry powder · 20 kcal in the whole recipe
• Salt and black pepper to taste
• 2 tablespoons of warm water

Method

1. Heat the olive oil in a large non-stick pan and sauté the cubed chicken over high heat for 7-8 minutes until they release and reabsorb their juices.

   

2. Add the sliced peppers and mushrooms to the pan, and continue to sauté for another 5 minutes until the vegetables soften.

   

3. In a separate bowl, whisk the strained yogurt, curry powder, salt, black pepper, and warm water until completely smooth. To prevent curdling, stir 2 tablespoons of the hot juices from the pan into the yogurt mixture to temper it.

   

4. Reduce the heat to low. Gradually pour the tempered yogurt mixture into the pan, stirring constantly for 2-3 minutes until the sauce thickens and coats the chicken.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.