Curried Yogurt Chicken Orzo
Served over orzo pasta instead of rice, this easy chicken and tomato curry is made with prepared curry paste and finished with yogurt for an authentic flavor. Our chicken orzo recipe makes an ideal, nutritious family dinner.
Curried Yogurt Chicken Orzo
Total Time 40 minutes
Servings 4 Servings
Calories 347 kcal
Ingredients
- 4 oz. orzo
- 1/4 cup finely chopped cilantro divided
- 1 green onion finely chopped
- 1/2 tsp. lime zest
- 2 tbsp. lime juice
- 1/4 tsp. each salt and pepper
- 2 tbsp. vegetable oil
- 4 boneless skinless chicken breast scaloppine about 3 oz. each
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tbsp. minced fresh gingerroot
- 2 tbsp. Indian curry paste
- 1 tbsp. tomato paste
- 1 cup passata strained tomatoes
- 1/3 cup/4 oz. plain low-fat Greek yogurt
Instructions
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Cook orzo according to package directions. Drain. Toss with 3 tbsp. cilantro, green onion, lime zest and juice, salt and pepper.
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Meanwhile, heat oil in large nonstick skillet set over medium-high heat; cook chicken, in batches, for about 2 minutes per side or until golden brown. Transfer to plate.
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Add onion, garlic and ginger to skillet; cook for about 5 minutes or until onion is softened. Stir in curry paste and tomato paste; cook for 1 minute. Stir in passata and bring to simmer. Return chicken to skillet; cook for about 10 minutes or until chicken is cooked through and sauce is thickened. Remove from heat and stir in yogurt.
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Divide orzo evenly among 4 plates. Top with chicken and sauce. Sprinkle with remaining cilantro.
Recipe Notes
Tips:
- Use mild, medium or hot curry paste depending on your preference.
- To make your own chicken scaloppine, pound chicken breasts between 2 sheets of plastic wrap to 1/4-inch thickness; cut into 3 oz. portions. Alternatively, use chicken tenders.
A SharethePasta.org original recipe.
