Curried Chicken Stew


2 teaspoons olive oil
1 onion, chopped
3 garlic cloves, peeled and minced
1 green bell pepper, seeded, de-ribbed and sliced into thin strips
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
4 large tomatoes, peeled, seeded and chopped
1-1/2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup nonfat plain yogurt
2 tablespoons chopped fresh cilantro (fresh coriander)


  1. In a large nonstick frying pan over medium heat, heat the oil. Add the onion, garlic and bell pepper and sauté for 2 minutes.
  2. Add the chicken and sauté until browned and no longer pink in the center, about 5 minutes.
  3. Add the tomatoes, curry, cumin, turmeric, ginger, salt and pepper. Bring to a boil, reduce the heat to low and simmer for 15 minutes.
  4. Remove from the heat and add the yogurt and cilantro. Stir to mix well.
  5. To serve, divide among 4 individual plates.

Makes 4 servings.

Source: Cooking for Healthy Living

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