Name: Chicken Curry with Yogurt
Ingredients: 2 Garlic cloves; minced; 1 md Onion; chopped; 1 tb Olive oil; 1/2 lb Chicken breast; no skin, no bone, R-T-C, halved and cubed (2 breasts); 1 1/2 ts Ground coriander; 1 ts Ground ginger; 3/4 ts Ground cumin; 1/2 ts Ground cardamom; 1/8 ts Cayenne pepper; or more to taste; 1/2 c Golden raisins; 1/4 c Apricot preserves; 2 c Plain lowfat yogurt OR plain nonfat yogurt; 2 tb Cornstarch; [or substitute]; Salt; Pepper

CATEGORY	CUISINE	TAG	YIELD
Meats	Toronto	Chicken, Low fat, Potato-free, Sugar-free	4	servings

INGREDIENTS

2		Garlic cloves; minced
1	md	Onion; chopped
1	tb	Olive oil
1/2	lb	Chicken breast; no skin, no bone, R-T-C, halved and cubed (2 breasts)
1 1/2	ts	Ground coriander
1	ts	Ground ginger
3/4	ts	Ground cumin
1/2	ts	Ground cardamom
1/8	ts	Cayenne pepper; or more to taste
1/2	c	Golden raisins
1/4	c	Apricot preserves
2	c	Plain lowfat yogurt OR plain nonfat yogurt
2	tb	Cornstarch; [or substitute]
		Salt
		Pepper

INSTRUCTIONS

1. In a large skillet, saute garlic and onions in oil until golden.
Add chicken and saute until browned. Add 1/4 cup water, coriander,
ginger, cumin, cardamom, cayenne, raisins, and apricot preserves.
2. Simmer uncovered for 15 to 20 minutes, stirring occasionally until
chicken is cooked. The liquid will be mostly absorbed.
3. Gradually stir yogurt into cornstarch [or substitute] until
dissolved. Stir mixture into skillet.
4. Simmer gently, stirring constantly, until sauce thickens and no
taste of starch remains. Do not boil. Season with salt and pepper.
Serves 4.
NOTES : Entered to MasterCook by Ellen in Toronto, Canada, January
1999
Recipe by: The Eating Well Cookbook, p. 119
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Apr 9,
1999, converted by MM_Buster v2.0l.

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