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 2 tablespoon olive oil
- 2 large onions, chopped
- 1 tablespoon curry powder
- 3 to 4 boneless, skinless chicken
breasts (1 pound), cut into
1-inch strips
- ½ teaspoon red pepper flakes
- 2 cups yellow squash, cut into
half moons
- 2 cups diced red bell pepper
- 1 teaspoon grated fresh ginger
- ½ cup chicken broth
- 2 cup frozen peas
- ½ cup shredded unsweetened coconut
- 1 cup golden raisins
- 1 cup Plain Mountain High Yoghurt
- 6 cups cooked white rice
- ½ cup chopped peanuts, toasted
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Warm oil in a large pot over medium heat; add onions and sauté for about 3 minutes. Add curry and cook for 2 more minutes. Add chicken strips and red pepper. Cook for 5 more minutes.
Add squash, bell pepper, ginger, and chicken broth. Cook for an additional 5 to 8 minutes until chicken is no longer pink in the center. Add peas, coconut, raisins, and yoghurt. Mix well. Serve over hot rice and garnish with chopped peanuts.
Makes 6 servings.
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| Calories - 640 |
| Total Fat - 18g |
| Cholesterol - 50mg |
| Potassium - 1008mg |
| Sodium - 180mg |
| Total Carbohydrates - 89g |
| Protein - 33g |
| Fiber - 9g |
| Calcium - 14.6% |
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Serving size: 1/6 of recipe. |
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