Chicken Curry

4 servings


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.


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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

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