Curried Chicken Cutlets
A flavorful dish featuring tender chicken cutlets coated in curry spices, sautéed with onions and garlic, then simmered with tomatoes and raisins for a sweet-savory finish.
Ingredients
- 4 (4 oz.) chicken breast halves, skinned and boned ⓘ
- 1 Tbsp. curry powder, divided ⓘ
- 2 Tbsp. all-purpose flour ⓘ
- 1/4 tsp. salt
- 1/4 tsp. ground red pepper ⓘ
- vegetable cooking spray (Pam)
- 2 tsp. olive oil ⓘ
- 1 c. vertically sliced onion ⓘ
- 2 cloves garlic, minced
- 1 (14 1/2 oz.) can no-salt added stewed tomatoes, undrained ⓘ
- 1/3 c. golden raisins ⓘ
- 1/4 c. plain low-fat yogurt ⓘ
Instructions
- Pound chicken to 1/4-inch thickness with a meat mallet.
- Combine 1 teaspoon curry powder, flour, salt, and ground red pepper in a shallow dish.
- Dredge chicken in the flour mixture and set aside.
- Spray a skillet with vegetable cooking spray and heat over medium-high heat.
- Add 2 teaspoons olive oil and cook chicken until browned, about 3-4 minutes per side.
- Remove chicken and set aside.
- In the same skillet, add sliced onions and minced garlic; sauté until tender.
- Add stewed tomatoes, remaining curry powder, and raisins; bring to a simmer.
- Return chicken to the skillet, cover, and cook for an additional 10 minutes.
- Remove from heat and stir in low-fat yogurt before serving.
Nutrition & Diet Analysis (per serving)
660
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).