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Curried Chicken

Written By steeve adam on Monday, 15 May 2017 | May 15, 2017

Ready-to-cook, boneless, skinless chicken breasts are a mainstay of muscle-building diets as they’re low in fat, high in protein, and simple to prepare. Chicken is also extremely versatile, and can be prepared in a variety of ways without being boring.


  • 5 oz. boneless raw chicken breast, diced 
  • 1/4 c. canned chicken broth, condensed
  • 4 tsp. cornstarch
  • 5 c. raw mushrooms, sliced/pieces 
  • 4 tsp. extra-virgin olive oil 
  • 2 c. red bell pepper, chopped (large pieces) 
  • 2 c. snow pea pods 
  • 1 c. plain, lowfat yogurt (12 g protein per 8 oz. serving) 
  • 2 tsp. curry powder. 


Put 2 tsp. oil and diced chicken in a non-stick saute pan. Cook chicken until browned and done, then add chicken broth, yogurt, curry powder, and cornstarch, stirring constantly. Heat until thick sauce forms, then simmer for 5 minutes. While chicken is cooking, put 2 tsp oil, mushrooms, bell pepper, and snow peas into a second skillet. Cook until vegetables are tender. Place an equal amount of vegetable on 2 plates and top with equal amounts of chicken mixture. Serve.

Nutritional Information 

Calories (Per Serving): 373 
Protein (g): 32 
Carbohydrates (g): 35 
Fat (g): 13 
Carb - Protein - Fat % Ratio: 37% - 33% - 30%

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