Chicken with Peanut Curry Yogurt Sauce

Name: Chicken with Peanut Curry Yogurt Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 Tbsps CRISCO® Canola Oil; 118 milliliters Jif® Extra Crunchy Peanut Butter; 1 Tbsp curry powder; 3 cloves garlic, chopped; 237 milliliters chopped onion; 237 milliliters plain yogurt; 237 milliliters chopped red and green bell peppers; 4 boneless, skinless chicken breasts, cut into 1-inch pieces

Chicken with Peanut Curry Yogurt Sauce is a gluten free recipe with 4 servings. One serving contains 453 calories, 35g of protein, and 29g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. If you have crisco® canolan oil, garlic, curry powder, and a few other ingredients on hand, you can make it. To use up the plain yogurt you could follow this main course with the 5-Minute Healthy Peach Frozen Yogurt as a dessert. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat the oil in a large skillet over medium heat.

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Cooking Oil

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Frying Pan

Add the garlic, onions and bell pepper, cooking just until tender. Stir in the curry powder. Cook 1 minute.

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Curry Powder

Bell Pepper

Garlic

Onion

Season the chicken with salt and pepper, add it to the skillet. Cook and stir until browned.

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Salt And Pepper

Whole Chicken

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Frying Pan

Combine yogurt and peanut butter. Stir into skillet, simmering until sauce is hot.

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Peanut Butter

Yogurt

Sauce

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Frying Pan

Season dish to taste with additional salt and pepper, if needed.

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Salt And Pepper

Serve with cooked rice.

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Cooked Rice

Equipment

Frying Pan

Ingredients

Servings:

2Tbsps

CRISCO® Canola Oil 118milliliters

Jif® Extra Crunchy Peanut Butter 1Tbsp

curry powder 3cloves

garlic, chopped 237milliliters

chopped onion 237milliliters

plain yogurt 237milliliters

chopped red and green bell peppers 4

boneless, skinless chicken breasts, cut into 1-inch pieces

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Baron Herzog Chenin Blanc (OU Kosher) with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.