MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Curried Chicken with Rice
 Categories: Low-fat, Poultry, Main dishes
      Yield: 4 servings
 
      1 c  Basmati rice
      3 md Chicken breast halves
      1 tb Hot curry powder
      1 ts Instant chicken bouillon
    1/2 ts Sugar
    1/4 ts Salt
      1 tb Salad oil
      1 md Onion
    1/3 c  Golden raisins
      8 oz Plain yogurt
      2 tb All-purpose flour
      1 sm Red Delicious apple
 
    Prepare rice as label directs; keep warm.
    Dice the onion and apple and set aside.
    Meanwhile, skin and bone and cut each chicken breast half into 8
  pieces.
    In cup, mix curry powder, bouillon, sugar, and salt.
    In nonstick 12" skillet over medium-high heat, in hot salad oil,
  cook onion until golden brown.
    In skillet with onion, cook chicken and curry-powder mixture until
  chicken just loses its pink color throughout, about 3 to 5 minutes.
  Stir in raisins and 3/4 cup water; heat to boiling. Reduce heat to
  low. In small bowl, mix yogurt with flour until blended. Slowly stir
  yogurt mixture into liquid in skillet, stirring constantly until
  heated through (do not boil).
    Spoon rice and chicken mixture onto large platter. Sprinkle with
  diced apple.
    Makes 4 servings.
  
  Per serving:  455 calories, 8 grams fat.
  
  Source:  Good Housekeeping October 1994
    Formatted by:  Ann Miner; P*ID# YXHV46A
 
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