Directions:
- Sauté the garlic and onion in the oil in a large nonstick pan.
- Wash chicken, pat dry, and add to the sauté; cook until brown.
- Add the water, raisins, jam or preserves, and curry powder, stirring as you do. Add the curry last.
- Simmer uncovered for about 20 minutes (or less if it looks done before). Stir frequently. You're done when the water is gone.
- Stir the yogurt into the mixture in the pan. Simmer at low, stirring constantly until the yogurt has heated; do not let it boil.
- Pepper to taste or reserve that for individual servings.
- Serve hot on a bed of steamed basmati rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.78 Kcal (1322 kJ) | ||
| Calories from fat | 66.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.35g | 11% | |
|---|---|---|---|
| Cholesterol | 96.77mg | 32% | |
| Sodium | 547.14mg | 23% | |
| Potassium | 716.2mg | 15% | |
| Total Carbs | 24.17g | 8% | |
| Sugars | 18.19g | 73% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 40.24g | 80% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 0.6mg | 3% | |
| Calcium | 115.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 98.77 Kcal (414 kJ) | ||
| Calories from fat | 20.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 11% | |
|---|---|---|---|
| Cholesterol | 30.27mg | 32% | |
| Sodium | 171.14mg | 23% | |
| Potassium | 224.02mg | 15% | |
| Total Carbs | 7.56g | 8% | |
| Sugars | 5.69g | 73% | |
| Dietary Fiber | 0.45g | 6% | |
| Protein | 12.59g | 80% | |
| Vitamin C | 2.9mg | 16% | |
| Iron | 0.2mg | 3% | |
| Calcium | 36.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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