Chicken Curry
This is a delicious low-fat version of a standard curry dish. You might think that low-fat means you won’t be full, but with all the potatoes and chicken in this easy-to-prepare meal, even big eaters will be satisfied. Curry can be a refreshing change especially if you’ve gotten stuck in a culinary rut.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Cut the chicken into bite-size pieces. Peel the onion, cut in half, and thinly slice. Peel the potatoes and cut into 3/4-inch cubes.
Step 2
Generously spray a large sauté pan with cooking spray. Add the chicken, onion, and potatoes and cook over medium-high heat, stirring frequently, for 5 minutes. Stir together the soy sauce, bouillon, water, and curry powder and add to the pan. Cover and cook for 10 minutes, or until a fork slides easily into the potatoes. Add the peas and cook for 2 minutes. Remove the pan from the heat and stir in the yogurt. Serve immediately.
Food Trivia
Step 3
Curry powder is a widely varied mixture of spices that was developed by the British during their colonial rule of India as a way to approximate the taste of Indian cuisine at home. Curry powders usually include cumin, coriander, turmeric, and fenugreek, but some may also have ginger, garlic, clove, mustard seed, nutmeg, red pepper, or black pepper. Each British household developed its own recipe and kept it a closely guarded secret.
