CHICKEN CURRY IN A HURRY

INGREDIENTS Nutrition


 2 tablespoons flour

 1 teaspoon salt

 1⁄2 teaspoon cayenne pepper

 1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces

 2 tablespoons canola oil

 1 tablespoon curry powder

 1 medium onion, sliced

 2 garlic cloves, minced

 1 cup chicken broth

 1⁄3 cup golden raisin

 1 1⁄2 tablespoons tomato paste

 1⁄4 cup chopped fresh cilantro

 1⁄4 cup plain nonfat yogurt

DIRECTIONS

Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.

 Heat oil in a large skillet over medium-high heat.

 Add chicken and cook until lightly browned; then add curry powder and toss to coat.

 Remove from pan.

 Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.

 Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.

 Garnish with cilantro and a dollop of yogurt.

 Serve with quick cooking minute rice, if desired.

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