Chicken Breasts Baked With Curried Cream Sauce
"Haven't had this in a long time - I hope I still find it good.
Update: The suggestion of using low fat sour cream instead of yoghurt sound ideal, thanks luvs!"
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 200 g boneless skinless chicken breasts
- 1⁄4 cup plain yogurt
- 1⁄2 teaspoon flour
- 1⁄2 teaspoon curry powder
- 1 1⁄2 teaspoons dry breadcrumbs
- 1 1⁄2 teaspoons water
directions
- Preheat overn to 350°F.
- Arrange chicken in single layer in baking dish.
- Mix yoghurt, flour and curry and pour over chicken.
- Sprinkle bread crumbs over top; add water.
- Bake uncovered for 40 minutes.
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Reviews
-
This is one ofthe most juiciest chicken breasts ever! I made 5 portions. I didn't have any plain yogurt (sorry) so used light sour cream and panko breadcrumbs. The curry powder I used was the Teja brand. A very good and spicy all purpose curry powder. DH came in from the cold and was humming at the aroma. We thoroughly enjoyed this dish, and will be made again. I plan to slice the leftovers and serve it atop a very veggie salad. The bonus for me... it is low sodium. Thank you Shahana for sharing!
RECIPE SUBMITTED BY
I live in a coastal town in the southwestern corner of BC. From my living room window I can look across the water to the USA. The town is also a suburb of Vancouver so have the water at my front window and the moutains at my back. From the balcony I have a view of Mount Baker which is beatiful.
<br>I am retired from the airlines so have a lot of time to shop and do hobbies. I enjoy watching the food channel on TV, and can even watch Gordon Ramsey with his language. But I also like meals that are easy to prepare. I do wish there were more truly lactose free recipes available, most that I have found include ingredients that contain milk ie: mayonaise.
<br>I almost never stay to a recipe after the first try - have to add my own touch. However, I do the recipe without changes (except for the sodium and saturated fat levels in some cases) the first time, out of respect for the chef, there may be subtle flavours that are not too apparent.
<br>I am also a committed singer and belong to two choirs, I also love singing the music from the old musicals though have never done that for the public.
<br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg>
