Chicken Curry

By mdyess

Ingredients

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 3 garlic cloves, minced
• 1 pound skinned, boned chicken breast, cut into bite-size pieces
• 1 tablespoon curry powder
• 1 teaspoon ground marjoram
• 2 cups finely chopped tomato
• 1 cup fat-free, less-sodium chicken broth
• 1/2 teaspoon cayenne pepper
• 1/2 cup plain fat-free yogurt
• 1 teaspoon all-purpose flour
• 2 cups cooked couscous
• Raisins (optional)

Preparation

Step 1

Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook 4
minutes or until onion is tender. Add the chicken; cook 4 minutes. Add curry powder and
marjoram; cook 1 minute. Add tomato, broth, and pepper; reduce heat, and simmer 15
minutes. Remove from heat.
Combine yogurt and flour; stir with a whisk, and add to chicken mixture. Cook 1 minute or until
slightly thick. Serve mixture over couscous; top with raisins, if desired.
Yield: 4 servings (serving size: 1 cup chicken mixture and 1/2 cup couscous)
CALORIES 318 (17% from fat); FAT 5.8g (sat 19,mono 3g,poly 0.9g); PROTEIN 33.8g;
CHOLESTEROL 66mg; CALCIUM 97mg; SODIUM 229mg; FIBER 3.4g; IRON 2.6mg;
CARBOHYDRATE 32.7g