Curried chicken breast

6 servings

Ingredients

Quantity Ingredient
6 eaches Skinless boneless chicken breast (about 2 pounds)
⅔ cup Plain nonfat yogurt
1 teaspoon Ground coriander
1 teaspoon Ground ginger
1 teaspoon Sesame seed
¼ teaspoon Cayenne
⅛ teaspoon Ground turmeric
4 eaches Cloves garlic, crushed
3 larges Onions, thinly sliced
1 tablespoon Margarine
Paprika to taste
1 small Cucumber

Directions

Place chicken in ungreased rectangular baking dish. 13x9/2 inches.

Mix yogurt, coriander, ginger, sesame seed, red pepper, turmeric and garlic; pour over chicken.

Turn chicken to coat with marinade. Cover and refrigerate at least 4 hours, but no longer than 24 hours.

Heat oven to 350ø.

Cook onions in margarine in 10-inch nonstick skillet over medium heat about 10 minutes, stirring frequently, until onions are tender.

Remove chicken from baking dish; stir onions into yogurt mixture in baking dish.

Place chicken on onion mixture. Sprinkle with paprika.

Bake uncovered about 1 hour or until juices of chicken run clear.

Cut cucumber length lengthwise into halves; remove seeds. Chop cucumber; sprinkle over chicken.

NUTRITIONAL INFORMATION (1 SERVING): Calories 210 Protein 44% Protein, g 29 Vitamin A 4% Carbohydrate, g 10 Vitamin C 6% Fat, g 6 Thiamin 6% Unsaturated 4 Riboflavin 10% Saturated 2 Niacin 42% Dietary Fiber, g 2 Calcium 8% Cholesterol, mg 70 Iron 8% Sodium, mg 110

Potassium, mg 470

SOURCE: Betty Crocker's New Choices Cookbook From Bob Hogan, Lucifer-Net Cuisine 1995

Related recipes