Ingredients
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2 tablespoons margarine
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1 1/4 lbs boneless skinless chicken breasts, cut into 1-inch cubes
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1/2 teaspoon salt
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1/8 teaspoon black pepper
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1 large yellow onion, coarsely chopped
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2 garlic cloves, minced
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4 teaspoons curry powder
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3/4 teaspoon ground cinnamon
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1/8 teaspoon ground cloves
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1 cup long-grain white rice
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2 1/2 cups chicken stock, Basic Chicken Stock
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2 cups cauliflower, broken into small flowerets
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1/2 cup raisins
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1 cup frozen peas
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1/2 cup plain low-fat yogurt or 1/2 cup low-fat sour cream
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1 cup canned tomato, drained and coarsly chopped
Instructions
- Melt the butter in a 12 inch skillet over moderate heat. Add the chicken and saute until no longer pink on the outside -- about 5 minutes. Transfer the chicken to another plate. Sprinkle with salt & pepper.
- Add the onion and garlic to the skillet and cook 5 minutes Add the curry powder, cinnamon, and cloves. Saute, stirring occasionally.
- Stir rice, stock, tomatoes, cauliflower and raisins. Cover, reduce the heat to low, and simmer for 20 minutes.
- Return the chicken to the skillet, add the peas, cover and simmer for 10 minutes. Remove from heat and stir in yogurt.