Curry Chicken Breast

                     
Serving Size  : 4    
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               4 oz          chicken breast, no skin, no bone
  1                cup          low sodium chicken broth
     1/2           cup         plain yogourt
  1         tablespoon     lemon juice
  2             cloves        garlic -- minced or 1/2 ground ginger
  2          teaspoons     ginger root -- grated
  1           teaspoon     ground turmeric
     1/2      teaspoon    salt
  1           teaspoon     paprika
  1           teaspoon     curry powder
     1/4      teaspoon    pepper
  2          teaspoons    coconut oil
  2          teaspoons    cornstarch
  2          teaspoons    cold water


Place chicken in a single layer in a non metallic dish.

Combine water, yogourt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder, and pepper; pour over chicken and marinate at room temperature for 1 hour.

Remove chicken from marinade, brushing off as much of marinade as possible (reserve marinade).

Heat oil in a 4- or 6-quart saucepan with cover. Brown chicken,

Pour marinade over chicken. bring to a boil, Cover reduce heat to simmer for 30 minutes.

Remove chicken pieces to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Pour sauce over chicken.

Cuisine:  "Indian"
Source:  adapted from "National Presto Industries"
S(Internet address):  "http://www.presto-net.com/index.html"
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Per Serving : 199 Calories; 6g Fat (29.5% calories from fat); 29g Protein; 5g Carbohydrate; 1g Dietary Fibre; 73mg Cholesterol; 472mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The heart of all Indian cuisine is the masala, the combination of herbs and spices that gives each dish its individuality. One of the most commonly used masalas is a finely blended curry. The ability to mix and choose spices with subtlety is the mark of a master of Indian cookery. East Indian cuisine combines spicy and subtle flavors for unique eating pleasure. An Americanized version of an Indian meal might be East Indian Chicken served with condiments such as chutney and peanuts, along with a rice pilaf and a chopped tomato, cucumber, and yogurt salad. Round out the meal with pita bread and fresh fruit for dessert.