Minty Chicken Curry
|Canola oil||2 Tablespoon|
|Boneless skinless chicken breasts||2 Pound, split in half (3 Pieces)|
|Onions||2 Medium, chopped|
|Minced ginger||2 Tablespoon|
|Curry powder||3 Tablespoon|
|Ground cumin||1 Tablespoon|
|Tomatoes||3 Medium, chopped|
|Defatted chicken broth||2 Cup (32 tbs)|
|New red potatoes||1 Pound, diced in 1/4 inch pieces|
|Nonfat plain yogurt||1 Cup (16 tbs)|
|Chopped mint||1⁄2 Cup (8 tbs)|
|Cooked white rice||6 Cup (96 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
|Mint sprigs||8 (For Garnish)|
Heat oil in large casserole.
Saute chicken over medium heat about 4 minutes on each side, until pale golden on each side.
Remove and set aside.
When cool enough to handle, cut into 1 inch cubes.
Add onions, ginger and garlic to casserole and saute over low heat for 5 minutes.
Sprinkle with curry powder and cumin.
Cook for 1 minute, stirring constantly.
Add tomatoes, chicken and broth; bring to a simmer.
Reduce heat and cook, partially covered, for 30 minutes.
Add potatoes and cook, uncovered, for 30 minutes.
Place yogurt in small bowl and slowly whisk in 1 cup of liquid from curry mixture.
Gradually stir back into curry.
Heat through, but do not boil.
Stir in chopped mint.
Serve over rice in bowls.
Sprinkle with raisins and almonds on top.
If desired, garnish with mint.