1 pound boneless skinless chicken breast
1 onion
3 cloves garlic, minced
2 1/2 cups chicken broth
2 cups instant white rice, uncooked
2 teaspoons curry powder
1 15 oz. can garbanzo beans, drained
1/2 cup raisins
1 sweet green pepper
1 cup nonfat yogurt, plain
2 cloves garlic, crushed
1 teaspoon mint leaves, crushed
Heat non-stick skillet. Cut chicken into bite size pieces. Cut onion in slices and separate rings, mince garlic. Place chicken, onion and garlic in skillet. Add 1-2 tablespoons broth and stir fry until meat and onions are nicely browned. Continue to add a tablespoon of broth at a time, as needed, to keep chicken and onion from burning. Remove chicken and onion from pan and keep warm.
Pour 2 cups chicken broth into skillet, add uncooked rice, curry, garbanzo beans, raisins, and green pepper. Bring to a boil. Cover, remove from heat and allow to stand until moisture is absorbed (about 5 minutes).
Place rice mixture on serving plate, add chicken and onions, garnish with fresh mint or bell pepper. Serve with yogurt sauce.
SAUCE:
Combine yogurt, crushed garlic, and mint leaves. Salt and pepper to taste. Serve sauce over hot chicken and rice mixture.
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