Indian-Style Chicken with Ginger and Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Offer white rice alongside this simple, reduced-fat version of one of Rupa's childhood favorites. Ingredients:
1 cup chopped onion |
1/4 cup bottled nonfat italian dressing |
1 tablespoon chopped peeled fresh ginger |
3/4 teaspoon dried crushed red pepper |
1/2 teaspoon curry powder |
1/4 teaspoon ground turmeric |
4 skinless boneless chicken breast halves |
1 tablespoon olive oil |
1/2 cup canned low-salt chicken broth |
plain nonfat yogurt (optional) |
Directions:
1. Mix first 6 ingredients in 8 x 8 x 2-inch glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
2. Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes. Transfer chicken and sauce to platter. Serve with yogurt, if desired.
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