Indian Curry Chicken And Broccoli

Recipe Ingredients

4

Boned skinless chicken breast halves or

Recipe Instructions

-- --

-- turkey breast

-- tenderloin steaks

1/2 cup plain low-fat yogurt

1 tablespoon all-purpose flour

2 tablespoons water

1 teaspoon curry powder

1/4 teaspoon dried finely shredded lemon peel

1/2 teaspoon garlic -- minced

1/4 teaspoon salt

1 dash paprika

2 packages frozen broccoli spears*

1/4 cup peanuts -- chopped

*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. Makes 4 servings.

Source:
New York Times Bread and Soup Cookbook by Yvonne Young

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