chicken curry recipe

As promised, here's the chicken curry recipe that we made last week.  It's pretty much exactly as found in the Weight Watcher's Cookbook...but is not spicy as the recipe claims.

Spicy Chicken Curry

2 garlic cloves, peeled and minced
1/2 tsp salt
1 Tbsp oil
2 onions, thinly sliced
2 tsp fresh ginger, peeled and minced
1 Tbsp curry powder
4 (1/2 lb) chicken breasts (I think we used thighs because we have a ton of them)
1 cup chicken broth
1/3 cup plain yogurt (I substituted coconut milk instead)
2 cups cooked rice

Heat 2 tsp oil in a large skillet over medium heat.  Add onions and cook, stirring, until softened (about 5 minutes).  Add garlic, ginger, and curry, cook, stirring, until fragrant.  Transfer to a bowl.

Add reamining 1 tsp oil to skillet.  Add chicken and cook, turning until lightly browned, about 4 minutes per side.  Add broth and oinion mixutre; bring to a boil.  Reduce heat and simmer, covered, until chicken is cooked through (about 15 minutes).  Transfer chicken to a platter and keep warm.

Bring the liquid in the pan to a boil over high heat; boil until reduced by half (about 8 minutes).  Remove skillet from heat and whisk in yogurt (or coconut milk) until blended.  Spoon sauce over chicken and serve over rice.  

If you want leftovers, I would definitely double the recipe!

Martha Rosenstein, FNP