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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories540
Total Fat19g
Saturated Fat3g
Cholesterol110mg
Sodium570mg
Total Carbohydrate59g
Dietary Fiber1g
Sugars40g
Protein36g