Indian Curry Chicken And Broccoli

Recipe Ingredients

4		Boned skinless chicken breast halves or turkey breast tenderloin steaks
1/2 cup	118ml	Plain low-fat yogurt
1 tablespoon	15ml	All-purpose flour
2 tablespoons	30ml	Water
1 teaspoon	5ml	Curry powder
1/4 teaspoon	1.3ml	Dried finely shredded lemon peel
1/2 teaspoon	2.5ml	Garlic - minced
1/4 teaspoon	1.3ml	Salt
1		Paprika
2		Frozen broccoli spears*
1/4 cup	36g / 1.3oz	Peanuts - chopped

Recipe Instructions

*cooked according to pkg. directions and drained (10 oz.)

Preheat oven to 400F.

Put chicken or turkey in a shallow baking dish, cover with foil and bake at 400F for 20 to 25 minutes until meat is tender and no longer pink. Combine yogurt and flour; set aside.

Stir water, curry powder, garlic, salt, lemon peel and paprika together in saucepan and bring to boiling. Reduce the heat, cover and simmer for 1 minute. Add yogurt mixture.

Cook until mixture is thickened and bubbly; continue cooking for 1 more minute. Arrange broccoli on a serving platter; place poultry on top. Pour sauce over poultry and top with peanuts.

Source:
Faye Levy -- International Chicken Cookbook

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