Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 3

"I had always enjoyed my mother's chicken curry as a child. Once I started cooking, I wanted to come up with my own version that was healthy as well. After many years of development, I came up with this recipe." --CL Reader

Recipe by Cooking Light November 2000

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Recipe Summary

Yield:
4 servings (serving size: 1 cup chicken mixture and 1/2 cup couscous)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook 4 minutes or until onion is tender. Add the chicken; cook 4 minutes. Add curry powder and marjoram; cook 1 minute. Add tomato, broth, and pepper; reduce heat, and simmer 15 minutes. Remove from heat.

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  • Combine yogurt and flour; stir with a whisk, and add to chicken mixture. Cook 1 minute or until slightly thick. Serve mixture over couscous; top with raisins, if desired.

Nutrition Facts

318 calories; calories from fat 17%; fat 5.8g; saturated fat 1g; mono fat 3g; poly fat 0.9g; protein 33.8g; carbohydrates 32.7g; fiber 3.4g; cholesterol 66mg; iron 2.6mg; sodium 229mg; calcium 97mg.
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