2 stalks celery
1/2 cup green pepper, chopped
3/4 cup fresh mushrooms, chopped
3 cloves garlic
1 small onion
1 tablespoon fresh ginger root, peeled and minced
1 tablespoon olive oil
1/8 teaspoon turmeric
1/4 teaspoon ground cumin
1 tablespoon mild curry powder
1/2 cup nonfat plain yogurt
1 pound chicken breast, boneless, skinless and sliced thinly on diagonal
Place first 6 ingredients and oil in 1-quart glass measure and microwave on high for 3 minutes, stirring once. Mix spices with yogurt.
Turn all ingredients including chicken in a casserole and let marinate in refrigerator for several hours.
Before cooking, bring to room temperature. Cover with lid or paper towels and microwave on high for 3 to 4 minutes. Stir and return to microwave; cook on high another 3 to 4 minutes. Serve with basmati rice, noodles, or top of baked potato halves.
You can also use our Search engine to locate topics of interest, or recipes.
Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.
This page created 1999
This page modified October 2006
Copyright © 1994-2017,