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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a good curry dish. It also looks very pretty...good enough for company! Serve it with sweet and/or spicy chutney! Although the recipe says it serves 4, I think it serves 6. You could also use this recipe for curried shrimp by substituting 1 1/4 lbs shelled and deveined shrimp. Enjoy! Ingredients:
2 tablespoons margarine |
1 1/4 lbs boneless skinless chicken breasts, cut into 1-inch cubes |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1 large yellow onion, coarsely chopped |
2 garlic cloves, minced |
4 teaspoons curry powder |
3/4 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1 cup long-grain white rice |
2 1/2 cups chicken stock, basic chicken stock |
1 cup canned tomato, drained and coarsly chopped |
2 cups cauliflower, broken into small flowerets |
1/2 cup raisins |
1 cup frozen peas |
1/2 cup plain low-fat yogurt or 1/2 cup low-fat sour cream |
Directions:
1. Melt the butter in a 12 inch skillet over moderate heat. Add the chicken and saute until no longer pink on the outside - about 5 minutes. Transfer the chicken to another plate. Sprinkle with salt & pepper.
2. Add the onion and garlic to the skillet and cook 5 minutes Add the curry powder, cinnamon, and cloves. Saute, stirring occasionally.
3. Stir rice, stock, tomatoes, cauliflower and raisins. Cover, reduce the heat to low, and simmer for 20 minutes.
4. Return the chicken to the skillet, add the peas, cover and simmer for 10 minutes. Remove from heat and stir in yogurt.
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