Prep 20 mins
Cook 21 mins
From Cooking Light. Serving size: 1 cup chicken mixture and 1/2 c. couscous. Per serving: 318 calories, 5.8 g fat, 33.8 g protein, 3.4 g fiber, 66 mg cholesterol.
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 3 garlic cloves, minced
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon curry powder
- 1 teaspoon ground marjoram
- 2 cups finely chopped tomatoes
- 1 cup fat-free chicken broth
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 cup plain fat-free yogurt
- 1 teaspoon all-purpose flour
- 2 cups cooked couscous
- Let the oil get heated in a large nonstick skillet over medium-high heat.
- ADd in onions and garlic; stir/saute for 4 minuts or until onion is tender.
- Add in chicken; cook/stir for 4 minutes.
- Add in curry powder and marjoram; cook 1 minute.
- Add in tomato, broth, and pepper; lower heat and simmer 15 minutes; remove from heat.
- Mix together the yogurt and flour; stir with a whisk.
- Add to chicken mixture.
- Cook 1 minute or until slightly thick.
- Serve mixture over couscous; sprinkle raisins on top.
It was good, but I agree with one of the other reviewers- the cayenne was very bold and forward, but after that the flavor was kind of lacking. Definitely going to try half the pepper and twice the curry powder next time.
Great recipe -- hearty, filling, and definitely doesn't taste "light". I did add more curry powder, because I felt the recipe needed it after tasting. However, I used 1/2 teaspoon cayenne and did not find it too spicy, as the previous reviewer did. I did make sure to use mild curry powder, though, so I could control the spiciness level more easily. Tasty and easy recipe. Thanks for posting it!
I thought to myself, "Hey, this is a Cooking Light recipe...it'll be great!". I liked the mouth feel of it and the tang of the yogurt. My problem was the overall effect: the cayenne packed a whallop and then my tastebuds expected a rich curry flavor. Instead, it was kind of dull once the burn wore off. If I make this again, I'd do two tablespoons curry powder and half of the cayenne...maybe even 1/8 teaspoon.