Thursday, February 7, 2013

Apricot Curry Chicken

I've been making this dish for my family for some time now and have adapted it into something simple and healthy. They love the sweet and spicy taste of it as well as the different textures. It's an easy warm hearty dish.

1 chopped sweet onion, chopped
1-3 tablespoons curry powder (How spicy do you like it?)
2 tablespoons canola oil
3-4 skinless, boneless chicken breasts, cut into bite-sized chunks
1/2 cup apricot preserves (I've used sugar free and regular)
2 medium apples, cored and diced (I use Granny Smith, Galas or Fuji)
1 cup vanilla fat-free yogurt

An a large nonstick skillet cook onion and curry in oil until slight tender, 1-2 minutes. Push onion mixture to side of skillet. Cook chicken in skillet over medium heat for 3 to 5 minutes or until no longer pink. Stir together chicken and onion mixture. Stir preserves and apples, cook for 5 minutes. Stir yogurt chicken mixture. Cook and stir for 2 minutes more. May be served over rice or eaten on it's own. We usually use Jasmine rice for this dish.

6 Serving

     Adapted                         Unadapted                
     Calories 208          Calories 419
     Total Fat 6.1          Total Fat 6.1
     Sat Fat   0.7 g          Sat Fat   1.5 g
     Cholesterol 45 mg          Cholesterol 50 mg
     Sodium 76 mg          Sodium 97 mg
     Total Carbs 20 g          Total Carbs 67 g
     Fiber 3.6 g          Fiber 3 g
     Sugar 5.6 g          Sugars 40.8 g
     Protein 20 g          Protien 20 g

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