Indian Curried Chicken And Broccoli

• 4 boned, skinless chicken breast halves or turkey breast tenderloin steaks (about 1 lb. total)
• 1/2 c. plain low-fat yogurt
• 1 Tbsp. all-purpose flour
• 2 Tbsp. water
• 1 tsp. curry powder
• 1/2 tsp. bottled minced garlic or 1/8 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. dried finely shredded lemon peel
• dash of paprika
• 2 (10 oz.) pkg. frozen broccoli spears, cooked according to pkg. directions and drained
• 1/4 c. peanuts, chopped

1. Preheat oven to 400u0b0.
2. Put chicken or turkey in a shallow baking dish, cover with foil and bake at 400u0b0 for 20 to 25 minutes until meat is tender and no longer pink.
3. Combine yogurt and flour; set aside.
4. Stir water, curry powder, garlic, salt, lemon peel and paprika together in saucepan and bring to boiling.
5. Reduce the heat, cover and simmer for 1 minute.
6. Add yogurt mixture.
7. Cook until mixture is thickened and bubbly; continue cooking for 1 more minute.
8. Arrange broccoli on a serving platter; place poultry on top.
9. Pour sauce over poultry and top with peanuts.
10. Makes 4 servings.

chicken, yogurt, flour, water, curry powder, garlic, salt, lemon peel, paprika, frozen broccoli, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=347 (may not work)