Creamy Curry Chicken

January 31, 2012

Prep Time	Cook Time	Total Time
30 min	1 h	1 h 30 min
Servings:  4
FAGE Used:		FAGE Total 0% Product Info

Submitted by:

Mokihana Jourdan

Ingredients:

• 1 Cup FAGE Total 0%
• 1 -2 Pound Boneless skinless chicken
• 1 Tablespoon curry powder
• 1 Dash sea salt
• 1 Tablespoon Mediterranean blend herbs (fresh blend tube)
• 1-2 Cups carrots cut in large pieces and beets halved
• 1 Small onion cut into 6ths
• 1 Tablespoon olive oil

Preparation Directions:

1. Turn oven to 350.
2. Put chicken and veggies into roasting dish brushed with olive oil and brush chicken with remaining olive oil and sprinkle with sea salt. (fresh beets should be blanched and peeled, by dropping into boiling water and slide out of there skins in a Ziploc bag or with plastic gloves)
3. Mix together the FAGE, curry powder, and Mediterranean herbs. Slather this mixture over chicken. Do not cover.
4. Bake at 350 for approx 45 minutes to an hour or until chicken gently comes apart when a fork is inserted and twisted lightly.
5. This dish is delicious with sliced cucumbers and grape tomatoes, and brown jasmine rice. Delicious the next day in a pita , with grapes on the side.

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