Chicken Curry with Yogurt

4 servings

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Chicken Curry with Yogurt Ingredients

2 Garlic cloves; minced	1/8 ts Cayenne pepper; or more to
1 md Onion; chopped	1/2 c Golden raisins
1 tb Olive oil	1/4 c Apricot preserves
1/2 lb Chicken breast; no skin, no	2 c Plain lowfat yogurt OR plain
1 1/2 ts Ground coriander	2 tb Cornstarch; [or substitute]
1 ts Ground ginger	Salt
3/4 ts Ground cumin	Pepper
1/2 ts Ground cardamom

Instructions for Chicken Curry with Yogurt

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" on Apr 9, 1999, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized