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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A hint of curry gives this stew its special flavor, writes Elmeda Johnson of Williston, North Dakota. Topped with tasty moist biscuits, it's a favorite with my family. Ingredients:
1 cup julienned carrots |
1 cup thinly sliced onion |
2 garlic cloves, minced |
2 teaspoons olive oil |
1 pound boneless skinless chicken breast, cut into 1-inch cubes |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 cup water |
3 tablespoons white wine or chicken broth |
1 cup (8 ounces) fat-free plain yogurt |
1 cup fresh or frozen peas |
1/4 teaspoon each curry powder, salt, pepper, ground cumin and ginger |
biscuits: |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
4-1/2 teaspoons cold butter |
1/2 cup fat-free plain yogurt |
1-1/2 teaspoons dried parsley flakes |
Directions:
1. In a large nonstick skillet, saute the carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes. Combine the flour, water and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1-1/2-qt. baking dish coated with cooking spray; keep warm.
2. For biscuits, combine flour, baking powder, baking soda and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop eight mounds over warm chicken mixture.
3. Bake, uncovered, at 350° for 25-35 minutes or until biscuits are golden brown and stew bubbles around the edges. Yield: 4 servings.
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