Chicken Curry With Yogurt
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Toronto | Chicken, Low fat, Potato-free, Sugar-free | 4 | Servings |
INGREDIENTS
| 2 | Garlic cloves, minced | |
| 1 | Onion, chopped | |
| 1 | T | Olive oil |
| 1/2 | lb | Chicken breast, no skin no |
| bone R-T-C halved and | ||
| cubed 2 breasts | ||
| 1 1/2 | t | Ground coriander |
| 1 | t | Ground ginger |
| 3/4 | t | Ground cumin |
| 1/2 | t | Ground cardamom |
| 1/8 | t | 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 | T | Cornstarch, [or substitute] |
| Salt | ||
| Pepper |
INSTRUCTIONS
1999 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. Simmer uncovered for 15 to 20 minutes, stirring occasionally until chicken is cooked. The liquid will be mostly absorbed. Gradually stir yogurt into cornstarch [or substitute] until dissolved. Stir mixture into skillet. 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 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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Nutrition (calculated from recipe ingredients)
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Calories: 431
Calories From Fat: 85
Total Fat: 9.5g
Cholesterol: 123.9mg
Sodium: 221.2mg
Potassium: 686mg
Carbohydrates: 38.5g
Fiber: 1.8g
Sugar: 21.1g
Protein: 47.9g