Chicken Curry

• 1 pound boneless, skinless chicken breasts
• 1 onion
• 1 pound potatoes
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon dried chicken bouillon
• 1/2 cup water
• 2 teaspoons curry powder
• 2 cups frozen peas
• 1/2 cup plain low-fat yogurt

1. Cut the chicken into bite-size pieces.
2. Peel the onion, cut in half, and thinly slice.
3. Peel the potatoes and cut into 3/4-inch cubes.
4. Generously spray a large saute pan with cooking spray.
5. Add the chicken, onion, and potatoes and cook over medium-high heat, stirring frequently, for 5 minutes.
6. Stir together the soy sauce, bouillon, water, and curry powder and add to the pan.
7. Cover and cook for 10 minutes, or until a fork slides easily into the potatoes.
8. Add the peas and cook for 2 minutes.
9. Remove the pan from the heat and stir in the yogurt.
10. Serve immediately.
11. Curry powder is a widely varied mixture of spices that was developed by the British during their colonial rule of India as a way to approximate the taste of Indian cuisine at home.
12. Curry powders usually include cumin, coriander, turmeric, and fenugreek, but some may also have ginger, garlic, clove, mustard seed, nutmeg, red pepper, or black pepper.
13. Each British household developed its own recipe and kept it a closely guarded secret.

chicken breasts, onion, potatoes, soy sauce, chicken bouillon, water, curry powder, frozen peas, yogurt

Taken from www.epicurious.com/recipes/food/views/chicken-curry-380082 (may not work)