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Curried Chicken Sauce

pasta, chicken - breast

2 tablespoon vegetable oil
2 cloves garlic; minced
1 onion; chopped
1 tablespoon curry powder
1/4 teaspoon each paprika and ginger
1 lb boneless chicken breasts; slivered
1 1/4 cup chicken stock
2 tablespoon tomato paste
1/3 cup raisins
1/3 cup plain yogurt
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh coriander or parsley
1/4 cup chopped peanuts or almonds; toasted

In skillet, heat oil over medium-high heat; sauté garlic and onion for 2 minutes or until softened. Add curry powder, paprika and ginger; cook, stirring, for 1 minute. Add chicken; sauté for 3 minutes or until lightly browned. Stir in 1/4 cup of the stock; cook for 1 minute or until evaporated. Add remaining stock and tomato paste; bring to boil. Reduce heat and sprinkle with raisins; simmer for 5 minutes or until chicken is no longer pink inside. Remove from heat; stir in yogurt, salt and pepper. Garnish platter with coriander and peanuts. Serve with penne, spaghetti or spaghettini and a dollop of yogurt.

Contributor: Canadian Living - March, 1992

Yield: 4 servings

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