September 28, 2003

Poached Chicken with Curried Yogurt Sauce

Last night I got to reassure my kitchen once again that I had not in fact deserted it to run off to the lovely culinary experiences available in Toronto (more on those anon).

Poached Chicken with Curried Yogurt Sauce
from Bon Appetit (August 1996)

1 cup plain low-fat yogurt
1/4 cup fresh lime juice
2 tsp ground cumin
2 tsp curry powder
4 skinless boneless chicken breast halves
2 cups (or more) canned low-salt chicken broth

Combine first 4 ingredients in a small bowl; whisk to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)

Arrange chicken in a single layer in heavy medium skillet. Add enough broth to cover chicken and bring to boil. Cover skillet and turn off heat. Let stand until chicken is cooked through, about 20 minutes. Transfer chicken to plate, cut crosswise and spoon sauce over chicken.

Makes 4 servings.

Notes: Since we like things spicier, I bumped the curry powder up to 3 tsp, but after tasting probably would've prefered 2 1/2 tsp. Also, I did not use low-fat yogurt, as I'd rather deal with the extra calories and have the creamier sauce. Plus, I used homemade chicken stock out of my very own freezer (starting to run low already -- must soon make another batch).

Posted by Jennifer at September 28, 2003 4:02 PM

I had this again last night, so I thought I should finally comment.

The chicken was tender, and the yogurt sauce was a better level of spicy with the 2 1/2 tsp of curry powder. A simple and tasty dish.

Posted by: Michael Curry at December 14, 2007 8:05 PM
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