Chicken Breasts in Yogurt Turmeric Sauce with Green Peas
Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Peas | 1/2 cup (72g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup plain yogurt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon yellow mustard seeds
- 1 teaspoon salt
- ½ teaspoon freshly ground white pepper
- 4 boneless, skinless chicken breast halves
- 1 tablespoon butter
- 1 large russet potato, cut into ¼-inch-thick rounds
- 1 cup shelled fresh peas or frozen peas
- ½ cup chopped fresh cilantro
Directions
Mix together the yogurt, turmeric, cumin mustard seeds, salt, and pepper in a dish large enough to hold the breasts in 1 layer.
Add the breasts and turn to coat.
Cover with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
Melt the butter in the pressure cooker over medium heat.
Layer with the potatoes across the bottom, then add the chicken and yogurt mixture.
Without stirring, lock on the lid and bring to pressure over high heat, 2 to 3minutes.
Remove from the heat and let sit for 3 minutes to finish cooking.
With the steam vent pointed away from your face, gently release any remaining pressure.
Transfer the breasts and potatoes to a serving platter and set aside in a warm place.
Cook the sauce over high heat until reduced and slightly thickened, 2 to 3 minutes.
Stir in the peas and cilantro.
Spoon over the chicken and serve right away.
Category:Pressure Cooker Recipes
Category:Chicken breast Recipes
Category:Pea Recipes
Category:Yogurt Recipes
Category:Russet potato Recipes
Category:Cilantro Recipes
Category:Yellow mustard seed Recipes