1 pound boneless skinless chicken breast
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.
Combine yogurt, crushed garlic, and mint leaves. Salt and pepper to taste. Serve sauce over hot chicken and rice mixture.