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Ingredients

1 tablespoon all-purpose flour 1 pound skinless, boneless chicken breast, cut into 1-inch cubes 1 tablespoon olive oil 1 large onion, chopped 2 ½ tablespoons curry powder 1 teaspoon coarse salt 1 teaspoon ground cumin ½ teaspoon ground cinnamon ½ teaspoon garlic powder ½ teaspoon ground black pepper ½ teaspoon ground coriander ¾ cup fat-free chicken broth ½ cup plain fat-free Greek yogurt

Nutrition Info

203.1 calories carbohydrate: 9.6 g cholesterol: 59.5 mg fat: 6.6 g fiber: 2.4 g protein: 26 g saturatedFat: 1.2 g servingSize: - sodium: 723.1 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes, season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture, cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth, cook until the sauce is again hot, 2 to 3 minutes.

4 servings

The is one of my favorite recipes. My fiancee has me make this for quite often!