Last night’s dinner: ‘Chicken Curry in a Hurry’

Googling leads me to some interesting recipes that I usually try to cook on an impulse.
Yesterday, while searching for words to describe the curry taste of the pumpkin-corn soup I made, I found a forum with a “chicken curry in a hurry” recipe. Because curry seems to be my spice theme of the week (and because I already had all the ingredients at home), I gave it a try.
I love Indian food. This recipe was a nice, healthy substitute. To acquire a creamy texture, it calls for low-fat plain yogurt and low-fat mayo.
This was my first attempt at an Indian-inspired dish. I picked up “Cuisines of India: The Art and Tradition of Regional Indian Cooking” from Martin Library to expand my culinary repertoire. Look for future updates! In the meantime, try this quick, low-fat dish.
Chicken Curry in a Hurry
1/2 cup nonfat plain yogurt
1/2 cup fat-free mayonnaise
3 tablespoons finely-chopped onions
1 teaspoon ground ginger
1 teaspoon curry powder
1 pound boneless skinless chicken breasts, cut 1/2-inch strips
1 teaspoon paprika
1/2 teaspoon freshly-ground black pepper
2 cups hot cooked brown rice
In a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside. Place the chicken in a medium bowl. Combine the paprika and pepper. Sprinkle over the chicken and toss until coated. Spray an unheated, large no-stick skillet with no-stick spray. Heat the skillet over medium-high heat. Add the chicken. Cook and stir for 3 to 4 minutes or until the chicken is no longer pink. Stir in the yogurt mixture. Cook and stir for 2 minutes. Serve over the rice.

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