Curry Chicken Breast

Name: Curry Chicken Breast
Total time: 1500 s
Yield: 4 people
Cuisine: American
Ingredients: 1 3/4 lbs chicken breast; 1 green onion; 1 container plain yogurt; 2 cups coconut milk; 1/4 cup white wine; 1 tablespoon curry powder; All-purpose flour; 3 tablespoons extra virgin olive oil; 1 clove garlic, minced; Salt to taste; bowl Small; Large skillet

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

An easy and quick recipe without butter or cream!

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

An easy and quick recipe without butter or cream!

Saved

Ingredients

25 minutes

4 people

1 3/4 lbschicken breast
1green onion
1 containerplain yogurt
2 cupscoconut milk
1/4 cupwhite wine
1 tablespooncurry powder
All-purpose flour
3 tablespoonsextra virgin olive oil
1 clovegarlic, minced
Salt to taste
Tools:
bowlSmall
Large skillet

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Steps

25 minutes

1

In a small bowl, mix the plain yogurt with the curry powder.
2

Cut the chicken breast into pieces and coat with flour.
3

In a large skillet, heat the oil and, when hot, add the green onion and minced garlic, sautéing for a couple of minutes.
4

Add the floured chicken breast and cook on high heat for a few minutes, then deglaze with the white wine and let it evaporate.
5

Add 1 cup of coconut milk and the yogurt with curry, and mix well.
6

Reduce the heat to low, add salt, cover with a lid, and let it cook in the sauce, stirring occasionally and adding the second cup of coconut milk halfway through cooking.
7

If it dries out too much, add more. Cook for about 10 more minutes until the chicken breast is cooked through.
8

VARIATIONS:
You can replace the coconut milk and green onion with cow's milk and half an onion.
TIPS:
Do not overcook the chicken breast, or it will become tough.
It can be stored in the refrigerator for two days and reheated in a skillet with a little water for about 5 minutes.