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.
Tips & Substitutions
For a deeper flavor, marinate the chicken in yogurt and curry powder for a few hours or overnight. If you prefer a gluten-free option, substitute the all-purpose flour with almond flour or a gluten-free flour blend. You can also add vegetables like bell peppers or spinach for added nutrition.
Serving Suggestions
Serve the curried chicken cutlets over a bed of fluffy rice or quinoa to soak up the sauce. Pair with a side of steamed vegetables or a fresh salad for a balanced meal. This dish pairs beautifully with Chicken Curry And Green Rice for a delightful spread of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over medium heat until warmed through, adding a splash of water or broth if needed to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Chicken Cutlets contains roughly 636 calories, with 8g protein, 113g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (31% of the Daily Value) and potassium (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1882mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breast halves?
Yes, chicken thighs can be a great substitute as they are more flavorful and tend to stay moist during cooking. Just make sure to adjust the cooking time slightly if the pieces are larger.
Is there a vegetarian version of this recipe?
Absolutely! Substitute the chicken with firm tofu or chickpeas for a plant-based option. Ensure to adjust cooking times accordingly, as tofu will require less time to cook compared to chicken.
Can I freeze the cooked curried chicken cutlets?
Yes, you can freeze the cooked dish. Allow it to cool completely, then store in an airtight container or freezer bag for up to 3 months. To reheat, thaw in the refrigerator overnight and gently warm on the stove or in the microwave.
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).