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"
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|Serving Size: 1 Serving (245g)|
|Recipe Makes: 4|
|Calories from Fat: 35 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 39.8mg||12 %|
|Sodium 133.3mg||5 %|
|Potassium 653.8mg||17 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 36.4g|
|Protein 20.8g||30 %|
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Calories per serving: 263
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