CHICKEN CURRY IN A HURRY

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INGREDIENTS


  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1⁄2 teaspoon cayenne pepper
  • 1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
  • 2 tablespoons canola oil
  • 1 tablespoon curry powder
  • 1 medium onion, sliced
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 1⁄3 cup golden raisin
  • 1 1⁄2 tablespoons tomato paste
  • 1⁄4 cup chopped fresh cilantro
  • 1⁄4 cup plain nonfat yogurt

DIRECTIONS

Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
Heat oil in a large skillet over medium-high heat.
Add chicken and cook until lightly browned; then add curry powder and toss to coat.
Remove from pan.
Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.
Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
Garnish with cilantro and a dollop of yogurt.
Serve with quick cooking minute rice, if desired.

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