Chicken Breast with Dijon Mustard Curry Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s), approx. 120 g each
- 125 g onion (s), chopped
- 2 clove (s) garlic, chopped
- 120 ml chicken broth
- 1 tablespoon curry powder
- 1 tablespoon vegetable oil
- 2 tablespoon mustard (Dijon)
- 120 ml apricot jam
- 120 ml yogurt, low in fat
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the oil in a pan (if possible with a coated layer) at medium temperature. Brown the chicken breast in it for 3 to 5 minutes. Remove from pan and set aside.
- Reduce the heat and add onion and garlic. Steam gently until they are soft. You don`t want them to brown, so if you need to add some chicken stock (1-2 tablespoon). Add the curry powder, mustard, apricot jam and the rest of the stock and cook for another 10 minutes. Put the meat and the juice back into the pan and cook for another 8 to 10 minutes.
- Add yogurt and season with salt and pepper. Don`t let it boil anymore.
- Tip:
- So that the yoghurt does not flocculate, you should put it in a small bowl and stir in hot sauce, tablespoon at a time, with the whisk. Add the sauce until both liquids have the same temperature and only then stir in the yoghurt-sauce mixture. Then nothing happens. It works the same way with sour cream.
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