Tue 9 Oct 2007
Indian-Style Chicken with Ginger and Curry
1 cup chopped onion
1/4 cup nonfat Italian dressing
1 tablespoon chopped peeled fresh ginger
3/4 teaspoon dried crushed red pepper
1/2 teaspoon curry powder
1/2 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)
Mix first 6 ingredients in a 8x8x2-inch glass baking dish. Add chicken;
turn to coat with marinade. Cover and refrigerate at least 2 hours and
up to 1 day.
Remove the chicken from the marinade and reserve marinade. Pat the
chicken dry and sprinkle with salt and pepper. Heat the olive oil in a
heavy large skillet over medium-high heat. Add the chicken to the
skillet and saute until brown, about 3 minutes per side. Add reserved
marinade and chicken broth and bring to a 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.
Suggested side dish: White rice topped with wilted spinach.
Chicken Curry Recipe