Wednesday, January 9, 2013

Healthy New Year's Dinners: Greek Yogurt Chicken Curry

Greek Yogurt Chicken Curry

Let's face it...healthy chicken dinners can be boring.  Unless you enjoy eating the same thing every day, taking those holiday pounds off can get really challenging, really quickly.

Exotic spices and ethnic dishes are often a great alternative that don't add too many calories. So today, we're doing a delicious Indian chicken curry where we used just a bit of Greek Yogurt instead of coconut milk for our creamy, saucy texture.  The Jamaican jerk seasoning adds just the right amount of heat, and it's a really easy way to make a unique and flavorful curry mixture.

Greek Yogurt Chicken Curry

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 4

Greek Yogurt Chicken Curry
  • 6 chicken breast tenderloins, chopped
  • 2 medium carrots, peeled and sliced
  • 15-20 thin asparagus spears, ends trimmed and chopped into 2" pieces
  • 3 stalks celery, chopped
  • 3 scallions, chopped
  • 1/2 cup frozen green peas
  • 1/2 cup Greek Yogurt
  • 1 tsp. garlic powder
  • 1 tsp. Jamaican jerk seasoning
  • 2 tsp. curry powder
  • salt and pepper
  • olive oil cooking spray
  1. Heat a wok or large skillet to high heat and coat with olive oil cooking spray.  Add the chicken, jerk seasoning, garlic powder and curry powder. Season with salt and pepper to taste. Stir until combined and cook for 2-3 minutes.
  2. Add carrots and celery, cook for about 4 minutes, stirring frequently, until chicken is just cooked through.
  3. Stir in scallions, asparagus and peas.
  4. Turn off heat, stir in Greek yogurt and just a bit of water to deglaze the bottom of the pan.  Adjust seasoning and stir until all ingredients are coated with the yogurt curry sauce.  Allow the veggies to steam for about 2-3 minutes before serving.  Serve with basmati or jasmine rice.

No comments:

Post a Comment