Indian Curry Chicken And Broccoli

Course : Curry
Serves: 1
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4 pieces boned skinless chicken breast halves or turkey breast tenderloin steaks-- (about 1-lb. total)
1/2 cup plain low-fat yogurt
1 tablespoon all-purpose flour
2 tablespoons water
1 teaspoon curry powder
1/4 teaspoon dried finely shredded lemon peel
1/2 teaspoon garlic minced or fresh crushed
1/4 teaspoon salt
1 dash paprika
20 ounces frozen broccoli spears -- cooked according to pkg. directions and drained
1/4 cup peanuts -- chopped

Preparation / Directions:

Preheat oven to 400 degrees. Put chicken or turkey in a shallow baking dish, cover with foil and bake at 400 degrees for 20 to 25 minutes until meat is tender and no longer pink. Combine yogurt and flour; set aside. Stir water, curry powder, garlic, salt, lemon peel and paprika together in saucepan and bring to boiling. Reduce the heat, cover and simmer for 1 minute. Add yogurt mixture. Cook until mixture is thickened and bubbly; continue cooking for 1 more minute. Arrange broccoli on a serving platter; place poultry on top. Pour sauce over poultry and top with peanuts. Makes 4 servings.


Nutritional Information:

321 Calories (kcal); 20g Total Fat; (53% calories from fat); 17g Protein; 22g Carbohydrate; 7mg Cholesterol; 628mg Sodium

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