Chicken Curry In A Hurry

Course : Curry
Serves: 1
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1/2 cup nonfat plain yogurt
1/2 cup nonfat mayonnaise
3 tablespoons finely chopped onions
1 teaspoon ground ginger
1 teaspoon curry powder
1 pound chicken breasts -- skinless, boneless --cut into 1/2 inch wide strips
1 teaspoon paprika
1/2 teaspoon ground black pepper
2 cups hot cooked brown rice

Preparation / Directions:

Here's a quick dish inspired by the flavorful curries of India. This one pairs tender strips of chicken with a low-fat yogurt sauce and brown rice. All you need to add to make a complete meal is a vegetable, such as steamed zucchini or roasted sweet peppers, and some piquant commercial chutney. 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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