- 1/4 cup curry powder
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup low-sodium chicken broth, divided
- 1 tablespoon extra-virgin olive oil
- 3 chicken breasts, skinless, boneless, trimmed of excess fat, and cut into bite-size pieces (see note below)
- 1 medium onion, cut into julienne strips
- 5 shiitake mushroom caps, cut into 1/8″ strips
- 1/4 cup white wine or chicken broth or vegetable broth
- 2 cloves fresh garlic, chopped
- 1 tablespoon fresh grated gingerroot, peeled
- 1/2 cup plain nonfat yogurt
- 2 tablespoons fresh coarsely chopped cilantro, plus additional leaves for garnish
- 1 tablespoon chopped fresh mint leaves
- In a small bowl, mix the curry powder and cayenne pepper together with 2 teaspoons of the chicken broth to make a paste and set aside.
- Spray a 9″ skillet w/ cooking spray and heat the oil over medium-high heat.
- Add the chicken and saute 12-15 minutes, until it begins to brown.
- Add the onion and the mushrooms and continue to cook 4-6 minutes, until the onion begins to soften.
- Add the curry paste and 1/4 cup white wine (or broth) and stir until chicken is evenly coated.
- Add a little of the remaining chicken broth until the desired thickness of the curry sauce is reached.
- Add the garlic and the gingerroot, stir, and reduce heat to a simmer.
- Cover the skillet and continue simmering for about 5 minutes, until chicken is done.
- Slowly add the yogurt and stir to incorporate.
- Add the cilantro & mint, stirring to mix well, and return the curry to a simmer. Simmer for 2 minutes and remove from heat.
- Garnish with the additional cilantro leaves.
Yields 6 servings
Furtado, Margaret M., and Lynette Schultz. “Healthy Living Cookbooks: Recipes for Life After Weight-Loss Surgery. Beverly: Fair Winds Press, 2006.