Healthy Chicken Curry
By: Scott Koeneman
Published: Monday, March 8, 2010 - 8:31pm

Ingredients




1 teaspoon oil (canola or olive)
1 pound skinless chicken breast, cubed
1 medium onion, diced
4 carrots, peeled and sliced
1 pound red potatoes, cubed
2 teaspoons cumin
1 1/2 teaspoons red curry powder
1 teaspoon cinnamon
4 teaspoons whole wheat pastry flour (you can use all purpose if you prefer)
2 cups chicken stock
1 cup frozen peas, thawed
1/4 cup non-fat Greek yogurt
salt and pepper to taste

Curry

Preparation

1 In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through. Set aside and cover. 2 Add onion and saute until tender. Add carrots and potatoes, stir. Add cumin, curry and cinnamon and stir in. Add flour and coat, cook for an additional minute. 3 Add stock, bring to a boil, stirring until thickened. Return chicken to the skillet. Reduce heat to low and simmer until potatoes are cooked, about 20 minutes. 4 Add peas and yogurt and stir in. Continue to simmer until heated through. 5 Serve with rice and naan.

About


 The curry was flavorful, with a mild heat, that didn't overwhelm the other ingredients. I especially love how just a hint of the cinnamon came through. If you do like some real heat in your curry, I would increase the amount of cumin and curry powder you use. 
Making this dish all the better, one serving of the curry is only 205 calories with 2 grams of fat and 4 of fiber. I served it over Basmati rice. Nancy made a delicious whole-wheat naan to go with it. Watch for that recipe tomorrow.