Curried Chicken and Rice

• 2 tablespoons margarine
• 1 14 lbs boneless skinless chicken breasts, cut into 1-inch cubes
• 12 teaspoon salt
• 18 teaspoon black pepper
• 1 large yellow onion, coarsely chopped
• 2 garlic cloves, minced
• 4 teaspoons curry powder
• 34 teaspoon ground cinnamon
• 18 teaspoon ground cloves
• 1 cup long-grain white rice
• 2 12 cups chicken stock, Basic Chicken Stock
• 1 cup canned tomato, drained and coarsly chopped
• 2 cups cauliflower, broken into small flowerets
• 12 cup raisins
• 1 cup frozen peas
• 12 cup plain low-fat yogurt or 12 cup low-fat sour cream

1. Melt the butter in a 12 inch skillet over moderate heat.
2. Add the chicken and saute until no longer pink on the outside -- about 5 minutes.
3. Transfer the chicken to another plate.
4. Sprinkle with salt & pepper.
5. Add the onion and garlic to the skillet and cook 5 minutes Add the curry powder, cinnamon, and cloves.
6. Saute, stirring occasionally.
7. Stir rice, stock, tomatoes, cauliflower and raisins.
8. Cover, reduce the heat to low, and simmer for 20 minutes.
9. Return the chicken to the skillet, add the peas, cover and simmer for 10 minutes.
10. Remove from heat and stir in yogurt.

margarine, chicken breasts, salt, black pepper, yellow onion, garlic, curry powder, ground cinnamon, ground cloves, longgrain white rice, chicken stock, tomato, cauliflower, raisins, frozen peas, yogurt

Taken from www.food.com/recipe/curried-chicken-and-rice-328929 (may not work)