Chicken Curry with Yogurt
The addition of apricot preserves makes this chicken curry taste faintly of chutney. Serve it with brown rice seasoned with curry powder.
Source: EatingWell Magazine, Charter Issue 1990
315 calories; protein 20.6g; carbohydrates 43.6g; dietary fiber 1.9g; sugars 29.2g; fat 7.3g; saturated fat 2.1g; cholesterol 48.7mg; vitamin a iu 143.9IU; vitamin c 5.9mg; folate 24.7mcg; calcium 258mg; iron 1.1mg; magnesium 48.8mg; potassium 683.8mg; sodium 196.7mg; thiamin 0.1mg.
2 fruit, 1 low-fat milk, 1/2 vegetable, 2 lean meat, 1/2 fat