Curry Chicken
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 4 boneless skinless chicken breast halves
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1⁄2 cup water
- 1 tablespoon curry powder
- 1⁄2 cup golden raisin, packed
- 1⁄2 cup no-sugar-added apricot jam or 1/2 cup preserves
- 2 cups nonfat plain yogurt
- pepper
directions
- Sauté the garlic and onion in the oil in a large nonstick pan.
- Wash chicken, pat dry, and add to the sauté; cook until brown.
- Add the water, raisins, jam or preserves, and curry powder, stirring as you do. Add the curry last.
- Simmer uncovered for about 20 minutes (or less if it looks done before). Stir frequently. You're done when the water is gone.
- Stir the yogurt into the mixture in the pan. Simmer at low, stirring constantly until the yogurt has heated; do not let it boil.
- Pepper to taste or reserve that for individual servings.
- Serve hot on a bed of steamed basmati rice.
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RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
<a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!