Chicken Curry with Yogurt
Heat oil in a large skillet over medium-high heat and saute garlic and onions until golden. Add chicken and saute until browned. Add water, coriander, ginger, cumin, cardamom, cayenne, raisin, and apricot preserves. Simmer uncovered until chicken is cooked, 15 to 20 minutes, stirring occasionally. The liquid will be mostly absorbed.Advertisement
Gradually stir yogurt into cornstarch until dissolved. Stir mixture into the pan. Simmer gently, stirring constantly, until the sauce thickens. Do not boil. Season with salt and pepper.
2 fruit, 1 low-fat milk, 1/2 vegetable, 2 lean meat, 1/2 fat