How to Cook Yummy Curried Chicken Breasts

Curried Chicken Breasts. In a small saucepan, combine butter, honey, mustard, curry powder, and salt, and cook over medium heat, stirring, until the mixture begins to bubble. When hot, saute onions and garlic till soft, remove onions and garlic. Here, standard weeknight chicken breasts are transformed into a dish that's fragrant and spicy.

These baked curried chicken breasts are super easy and flavorful. Serve them over hot cooked rice with some peas drizzled with a bit of honey for an excellent meal. The sauce for this recipe is just excellent. You can have Curried Chicken Breasts using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Curried Chicken Breasts

1. It's 2 medium of boneless skinless chicken breasts.
2. You need 6 oz of plain yogurt.
3. It's 2 tsp of curry powder.
4. Prepare 1 tsp of chili powder.
5. You need 1 clove of garlic, minced.
6. It's 1 tsp of lime juice.
7. You need 1 tbsp of olive oil.
8. You need 1 dash of cayenne pepper, to taste.
9. It's 1 of salt and black pepper, to taste.
10. You need 1 dash of dried cilantro.

It's mild and rich, rather like Mughlai curry, a traditional Indian dish. In a large skillet, brown chicken on both sides in oil. Combine the Worcestershire sauce, chili sauce, curry powder, garlic salt and hot pepper sauce. Add potatoes, tomatoes with it's juice and cilantro.

Curried Chicken Breasts instructions

1. Preheat oven to 375°F.
2. Combine everything but chicken and cilantro (I like to mix it up in the yogurt container to avoid dirtying a bowl).
3. Bake until chicken reaches 165°F, 25-30 minutes.
4. Place chicken in an ungreased 9x9 baking dish.
5. Pour yogurt mix over chicken, turning to coat.
6. Serve over rice.
7. Sprinkle with cilantro.

In a large pot or high-sided skillet over medium heat, heat oil and butter. In this family-friendly chicken curry dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened with Greek yogurt. Chunks of chicken breast cook slowly in a creamy, curry-flavored sauce with coconut milk, peas, and mushrooms for a nicely spicy take on a slow cooker chicken dish. Serve over rice or with hot naan bread. In a large pot over medium-high heat, heat oil.