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Curry Chicken and Cabbage


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Curry Chicken and CabbageMy husband doesn't normally like curry, but the curry flavor in this dish is pretty mild and he raved about it. I paired it with curry cabbage making for a very light and filling dinner.

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Total Time: 45 minutes

Yield: 4

Source: Weight Watchers and my mom

Ingredients:

Steps:

  1. With side of large knife, mash garlic with salt on cutting board until it forms a paste.
  2. Curry Chicken and Cabbage
     
  3. Heat 2 tsp. of oil in large nonstick skillet over medium heat. Add onions and cook, stirring until softened, about 5 minutes.
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  5. Add garlic paste, ginger and curry; and stir. (At this point the recipe says to remove onion mixture from pan before continuing, but I did not).
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  7. Add remaining oil and chicken to skillet. Cook chicken turning until lightly browned on each side, about 4 minutes.
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  9. Add broth, and simmer until chicken is cooked through, about 15 minutes. Transfer chicken to a pan to keep warm.
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  11. Add yogurt and simmer until thickened (the recipe says to boil the broth until reduced by half and whisk in yogurt after removing from heat).
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  13. Plate chicken over rice, spoon 1/4 cup sauce over chicken and sprinkle with cilantro if desired.
  14. I served with curry cabbage which I make by boiling a head of sliced cabbage in 3 cups chicken broth (remainder of container) and 2 Tbsp. curry until cooked through. It will turn a great neon color, which I thought was so cool when my mom would make curried cabbage and chicken when I was a kid!
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This is a variation on a Weight Watchers Recipe. A serving of 1 chicken breast, 1/4 cup sauce, and 1/2 cup rice, has 361 calories, 9 grams fat, 31 grams carbs, 3 grams fiber, and 38 grams protein.

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Food and Recipes Recipes PoultryJanuary 7, 2015
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