MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Curried Chicken with Rice
Categories: Low-fat, Poultry, Main dishes
Yield: 4 servings
1 c Basmati rice
3 md Chicken breast halves
1 tb Hot curry powder
1 ts Instant chicken bouillon
1/2 ts Sugar
1/4 ts Salt
1 tb Salad oil
1 md Onion
1/3 c Golden raisins
8 oz Plain yogurt
2 tb All-purpose flour
1 sm Red Delicious apple
Prepare rice as label directs; keep warm.
Dice the onion and apple and set aside.
Meanwhile, skin and bone and cut each chicken breast half into 8
pieces.
In cup, mix curry powder, bouillon, sugar, and salt.
In nonstick 12" skillet over medium-high heat, in hot salad oil,
cook onion until golden brown.
In skillet with onion, cook chicken and curry-powder mixture until
chicken just loses its pink color throughout, about 3 to 5 minutes.
Stir in raisins and 3/4 cup water; heat to boiling. Reduce heat to
low. In small bowl, mix yogurt with flour until blended. Slowly stir
yogurt mixture into liquid in skillet, stirring constantly until
heated through (do not boil).
Spoon rice and chicken mixture onto large platter. Sprinkle with
diced apple.
Makes 4 servings.
Per serving: 455 calories, 8 grams fat.
Source: Good Housekeeping October 1994
Formatted by: Ann Miner; P*ID# YXHV46A
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