Chicken Curry w/ Fresh Mint & Shiitake Mushrooms


  • 1/4 cup curry powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup low-sodium chicken broth, divided
  • 1 tablespoon extra-virgin olive oil
  • 3 chicken breasts, skinless, boneless, trimmed of excess fat, and cut into bite-size pieces (see note below)
  • 1 medium onion, cut into julienne strips
  • 5 shiitake mushroom caps, cut into 1/8″ strips
  • 1/4 cup white wine or chicken broth or vegetable broth
  • 2 cloves fresh garlic, chopped
  • 1 tablespoon fresh grated gingerroot, peeled
  • 1/2 cup plain nonfat yogurt
  • 2 tablespoons fresh coarsely chopped cilantro, plus additional leaves for garnish
  • 1 tablespoon chopped fresh mint leaves


  1. In a small bowl, mix the curry powder and cayenne pepper together with 2 teaspoons of the chicken broth to make a paste and set aside.
  2. Spray a 9″ skillet w/ cooking spray and heat the oil over medium-high heat.
  3. Add the chicken and saute 12-15 minutes, until it begins to brown.
  4. Add the onion and the mushrooms and continue to cook 4-6 minutes, until the onion begins to soften.
  5. Add the curry paste and 1/4 cup white wine (or broth) and stir until chicken is evenly coated.
  6. Add a little of the remaining chicken broth until the desired thickness of the curry sauce is reached.
  7. Add the garlic and the gingerroot, stir, and reduce heat to a simmer.
  8. Cover the skillet and continue simmering for about 5 minutes, until chicken is done.
  9. Slowly add the yogurt and stir to incorporate.
  10. Add the cilantro & mint, stirring to mix well, and return the curry to a simmer.  Simmer for 2 minutes and remove from heat.
  11. Garnish with the additional cilantro leaves.

Yields 6 servings

Furtado, Margaret M., and Lynette Schultz.  “Healthy Living Cookbooks: Recipes for Life After Weight-Loss Surgery. Beverly: Fair Winds Press, 2006.

About formerfatbitch

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