Curried Chicken
Martha Stewart
Prep: 15 minutes Total: 25 minutes
Chicken breasts stay moist when cooked in the microwave on a bed of onion and apple. Ketchup, curry powder, and yogurt make a sweet, mildly spicy, and creamy sauce.
Ingredients
Serves 4.
* 1 small red onion, cut into 1/2-inch chunks (1 cup)
* 1 green apple, quartered, cored, and cut into 1-inch chunks (1 1/4 cups)
* 2 cloves garlic, sliced
* 2 tablespoons ketchup
* 2 teaspoons curry powder coarse salt and ground pepper
* 4 boneless skinless chicken breast halves, (about 6 ounces each)
* 1/4 cup low-fat plain yogurt
* 1/4 cup chopped cilantro
Directions
1. In a 2-quart microwave-safe dish with lid, stir together onion, apple, garlic, ketchup, and curry powder. Add 1/4 cup water. Season with salt and pepper; stir to combine.
2. Add chicken; season with salt and pepper. Cover and microwave on high for 5 minutes. Turn chicken pieces over. Cover and microwave on high for 5 minutes longer or until chicken is opaque throughout. Lift chicken from dish, and divide among four serving plates.
3. Stir yogurt into onion-apple mixture in dish; spoon sauce over chicken, and sprinkle cilantro over each plate. Serve with rice or noodles, if desired.