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Indian Curry Chicken And Broccoli


Boned skinless chicken breasts halves or turkey breast tenderloin steaks
Plain low fat yoghurt
½ cup
All-purpose flour
1 tbsp
2 tbsp
Curry powder
1 tsp
Dried finely shredded lemon peel
¼ tsp
Garlic – minced
½ tsp
¼ tsp
1 dash
Frozen broccoli spears
2 packages
Peanuts – chopped
¼ cup

Cooked according to pkg. directions and drained (10 oz.)

Preheat oven to 400F. Put chicken or turkey in a shallow baking dish, cover with foil and bake at 400F 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.