Recipe - Curried-Yogurt Chicken - Country Living

One half cup Orange juice
1/3 cup Plain lowfat yogurt
3 tablespoon Soy sauce
1 tablespoon Honey
4 lg (1 One fourth lb) boneless chicken
thighs
1 tablespoon Olive oil
2 Cloves garlic; chopped
2 teaspoon Curry powder
2 teaspoon Paprika
1 teaspoon Ground ginger
1 teaspoon Ground cumin
1 teaspoon Cornstarch
2 tablespoon Golden raisins
3 cup Hot cooked rice

1. In small bowl, beat orange juice, yogurt, soy sauce, and honey with wire
whisk until smooth.

2. Rinse chicken and pat dry. Place chicken in small baking dish. Pour
yogurt mixture over chicken, cover and refrigerate at least 30 minutes or
overnight.

3. Heat oven to 350'F. In mediumsize skillet, heat oil over medium heat;
add garlic and saute until lightly browned. Keeping chicken pieces in
baking dish, spoon off yogurt mixture and add to garlic. Stir in curry,
paprika, ginger, cumin, and cornstarch. Cook, stirring constantly, until
mixture thickens into a sauce, about 10 minutes.

4. Pour sauce over chicken in baking dish; sprinkle with raisins. Bake 30
minutes or until chicken is forktender.

5. To serve, spoon hot rice onto serving platter; spoon chicken and sauce
over rice. Serve immediately.

Nutritional information per serving with riceprotein: 19 grams; fat: 8
grams; carbohydrate: 54 grams; fiber: 2 grams; sodium: 507 milligrams;
cholesterol: 50 milligrams; calories: 383.

Country Living/June/93

Posted to recipeludigest by GramWag@aol.com on Feb 6, 1998