Curried Chicken and Cauliflower

• 1 lb chicken breast
• 1 teaspoon oil
• 12 medium onion
• 2 garlic cloves, minced
• 2 cups cauliflower, cut into bite size pieces
• 1 cup low sodium chicken broth
• 1 teaspoon curry powder
• 14 teaspoon salt
• 12 teaspoon pepper
• 14 cup water
• 3 tablespoons all-purpose flour
• 12 cup low-fat plain yogurt

1. Rinse chicken and pat dry .
2. Cut into 3/4" cubes.
3. Heat a large nonstick skillet over medium hear.
4. Cook onion and garlic for 2 to 3 minutes, stirring occasionally.
5. Push to one side of skillet.
6. Add chicken and cook for 4 to 5 minutes or until chicken is no longer pink.
7. Stir in cauliflower, broth, curry, salt and pepper; bring to a boil over high heat.
8. Reduce heat and cook, covered, for 5 to 6 minutes.
9. Increase heat to medium high.
10. in a small bowl, whisk together water and flour.
11. Add to skillet and cook, uncovered, for 2 to 3 minutes, or until mixture is thickened.
12. Reduce heat to low.
13. In a small bowl, whisk together a small amounts of warm chicken mixture and yogurt.
14. Stir into pan and cook, uncovered, for 1 to 2 minutes, or until warmed through, stirring occasionally.

chicken breast, oil, onion, garlic, cauliflower, chicken broth, curry powder, salt, pepper, water, allpurpose, lowfat plain yogurt

Taken from www.food.com/recipe/curried-chicken-and-cauliflower-420662 (may not work)