Chicken with Curry and Apricot Sauce

This dish has a sweet taste and the apricot preserves add a nice texture to the sauce.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 4 skinless, boneless chicken breasts (5 oz. each), cut into 2" pieces
  • ½ tsp. seasoned salt
  • ½ tsp. lemon pepper
  • ¼ cup vegetable oil
  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 2 tsp. curry powder
  • 1 cup apricot jam
  • 1 cup plain low-fat yogurt, at room temperature
  • Fresh cilantro leaves


  • Rinse the chicken under cold running water and pat dry with paper towels. Season the chicken with salt and lemon pepper. Heat the oil in a small nonstick skillet over medium-high heat. Cook the chicken until lightly browned, about 4 to 5 minutes. Transfer the chicken to a plate and tent with tinfoil to keep warm.
  • Reduce heat to medium-low and add the red onion. Cook until soft, about 2 minutes, stirring occasionally. Add the garlic and stir to combine. Add the broth, curry powder, and apricot jam; bring to a simmer and cook until thickened, about 5 minutes.
  • Return the chicken and any accumulated juices to the pan and cook until the chicken is cooked through, about 5 minutes. Off heat, stir in the yogurt to warm through. Ladle chicken and sauce into bowls and serve, garnishing with cilantro.