Poached Chicked With Curried Yogurt Sauce Recipes

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POACHED CHICKED WITH CURRIED YOGURT SAUCE



Poached Chicked with Curried Yogurt Sauce image

Provided by Davina Besford

Categories     Chicken     Poach     Yogurt     Lime     Curry     Summer     Bon Appétit     Australia

Yield Makes 4 servings

Number Of Ingredients 6

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

Steps:

  • 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. Using tongs, transfer chicken to plates. Cut chicken crosswise into thin slices. Spoon yogurt sauce over chicken.

CHICKEN POACHED IN COCONUT CURRY



Chicken Poached in Coconut Curry image

This beautiful red curry is a Donna Hay recipe from Marie Claire's Food Fast cookbook. It is so easy to make and truly delicious. I've made this a few times now and find it easier to have all ingredients on hand - even the rice accompaniment ready to go on. I use my favourite rice recipe Never-Fail Rice #78118 to go with this lovely curry. I often sub turkey for the chicken. Don't let the coconut milk boil as it will separate - the flavour will be the same but the appearance, & texture will be different.

Provided by Ninna

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons red curry paste
6 chicken thigh fillets, halved (breasts can be used, I cut into strips)
2 cups sweet potatoes, chopped (kumara, the orange one)
2 cups chicken stock
1 1/2 cups coconut milk (I use skim evaporated coconut milk)
1/4 cup coriander leaves, whole leaves (cilantro)

Steps:

  • Place the curry paste in a frying pan over medium-high heat and cook for 1-2 minutes or until fragrant.
  • Add the chicken and sweet potato to the pan and cook for 2 minutes, then add the stock and coconut milk and reduce the heat to low.
  • Allow to simmer gently for 12 minutes or until the chicken and sweet potato are cooked.
  • To serve, sprinkle the coriander over the chicken and serve with steamed rice or steamed greens.

Nutrition Facts : Calories 436.9, Fat 25.2, SaturatedFat 18.9, Cholesterol 89.5, Sodium 353.1, Carbohydrate 26.9, Fiber 4.5, Sugar 11.5, Protein 27.4

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