Indian Curry Chicken And Broccoli

Ingredients	Quantity
Boned skinless chicken breasts halves or turkey breast tenderloin steaks	4
Plain low fat yoghurt	½ cup
All-purpose flour	1 tbsp
Water	2 tbsp
Curry powder	1 tsp
Dried finely shredded lemon peel	¼ tsp
Garlic – minced	½ tsp
Salt	¼ tsp
Paprika	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.