Monday, November 9, 2009

Chicken Apple Curry

Adapted from eDiets

1 c diced onion
2 lb ounces of chicken breast, boneless and skinless, cut into 1" chunks
4 medium apples (6-8 oz each), peeled and cut into 1/2"-1" chunks
2 c fresh mushrooms, quartered or sliced in chunks

1 Tbsp. of lemon juice, fresh
4 tsp. curry powder
1 tsp salt or to taste
1/2 c nonfat vanilla yogurt
1/2 c low sodium chicken broth

1. Spray nonstick pan with cooking spray; cook onion 10 min on med heat until translucent; remove to a large bowl.
2. Re-spray pan if needed, add chicken, and cook for 8-10 minutes over medium heat or until no longer pink on outside. Sprinke with salt. Using slotted spoon, remove chicken to a large bowl (leave liquid in pan).
3. While chicken is cooking, clean and prepare mushrooms and apples, and sprinkle with lemon juice to prevent browning. Add to pan and cook 5 minutes, then add curry powder and cook another 5-10 minutes, until apples are medium-soft.
4. Add chicken and onions to mushrooms and apples in pan, and add yogurt and broth. Heat through, about 2-3 minutes, and server over rice.

Makes 8 servings

Per serving:
190 calories
20 g carbs
2 g fat
28 g protein

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