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Chicken Curry
Prep Time:
5 minutes
Cook Time:
15 minutes
4 servings

12 oz. boneless, skinless chicken breasts

1 1/2 Tbsp. H-E-B Extra Virgin Olive Oil

1 small yellow onion, thinly sliced

4 tsp. Central Market Curry Powder

1/2 c. plain yogurt

3/4 c. light coconut milk

1/2 tsp. H-E-B Kosher Salt

1/4 tsp. black pepper

2 tsp. paprika

1 Central Market Bay Leaf

1 can (14.5 oz.) H-E-B Diced Tomatoes, drained

1/4 c. cilantro, freshly chopped


Bring a pot of water to boil, add chicken and cook about 10 minutes or
until chicken is cooked through. Remove from water and allow to rest.
When cool enough to handle, shred chicken with 2 forks. Set aside.
Heat oil in a skillet over Medium- Low heat. Add onion and cook, stirr
ing occasionally, 5 - 7 minutes.
Sprinkle curry powder over onions and cook, stirring, 1 minute. Add yo
gurt and coconut milk, and simmer gently 3 minutes.
Stir in salt, pepper, paprika, bay leaf and tomatoes. Heat until tomat
oes are warmed through, about 5 minutes. Remove sauce from heat and di
scard bay leaf.
Divide chicken among individual bowls, spoon sauce over the top and sp
rinkle with cilantro.

Nutritional Information

Serving size: 1 cup, Calories: 173, Total Fat: 5g, Saturated Fat: 3g,
Sodium: 409mg, Carbohydrates: 11g, Dietary Fiber: 3g, Protein: 22g


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