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Chicken Curry In A Hurry

Categories:
main dish, poultry, low fat, chicken

1/2 cup nonfat plain yogurt
1/2 cup nonfat mayonnaise
3 tablespoons finely-chopped onions
1 teaspoon ground ginger
1 teaspoon curry powder
1 pound boneless skinless chicken breasts; cut 1/2' strips
1 teaspoon paprika
1/2 teaspoon freshly-ground black pepper
2 cups hot cooked brown rice

In a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. Place the chicken in a medium bowl. Combine the paprika and pepper. Sprinkle over the chicken and toss until coated. Spray an unheated, large no-stick skillet with no-stick spray. Heat the skillet over medium-high heat. Add the chicken. Cook and stir for 3 to 4 minutes or until the chicken is no longer pink. Stir in the yogurt mixture. Cook and stir for 2 minutes. Serve over the rice. This recipe yields 4 servings. Comments: Here's a quick dish inspired by the flavorful curries of India. This one pairs tender strips of chicken with a low-fat yogurt sauce and brown rice. All you need to add to make a complete meal is a vegetable, such as steamed zucchini or roasted sweet peppers, and some piquant commercial chutney. Nutritional Information Per Serving: Calories: 281; Fat: 2.5 grams (8% of calories); Cholesterol: 66 milligrams; Sodium: 481 milligrams; Fiber (grams) 2.


Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "12-30-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 170 Calories (kcal); 2g Total Fat; (8% calories from fat); 28g Protein; 9g Carbohydrate; 66mg Cholesterol; 476mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Weight Watcher points calculated at 5 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00



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