Low Calorie Yellow Chicken Curry

This recipe serves 3, has 275 calories (including the spaghetti squash) per serving and less than 1 gram of fat.
Eat this spicy chicken curry with some spaghetti squash or whole grain rice. As a low calorie alternative to coconut milk, nonfat yogurt stirred in near the end of cooking helps give this curry its velvety texture. Be sure to stir some cornstarch into the yogurt to prevent it from curdling. I have posted a picture, but if I could somehow post smell you would immediately fall in love with this recipe.

Ingredients:

• 1/4 cup lemon juice
  
• 1 clove of garlic, minced
• 1 head broccoli, blended
• 1 cup carrot matchsticks
• 1 serrano chile
  
• Crisco Fat Free Olive Oil
• 1/4 cup minced onion
• 1 tbsp curry powder
• 6 ounces nonfat yogurt
• 2 tsp cornstarch
• 1/2 cup finely chopped sweet onion
• 1/4 cup fat free low sodium chicken broth
• 1 pound skinless boneless chicken breasts
• 1/2 a spaghetti squash, halved lengthwise and seeded

Directions:

Cut chicken into pieces and place in a large resealable plastic bag. Combine lemon juice, garlic, curry powder, and minced onion in a small bowl. Add to the chicken in the bag. Seal the bag and squeeze the bag so all the chicken pieces are coated in the marinade. Refrigerate for 4-6 hours.

Coat a large skillet with Crisco cooking spray. Cook diced onion on medium heat until softened. Sprinkle curry powder into skillet and stir into onion. Add minced garlic and diced chile and stir. Turn up heat and add marinated chicken to skillet and cook for 5 minutes, moving the chicken pieces around. Reduce heat; add broccoli, carrots, and chicken broth, and cook for 2 minutes, continuing to stir around the skillet. Simmer gently for 5 minutes.

Stir cornstarch into yogurt (to prevent curdling) and add yogurt mixture to the skillet, stirring gently for 1 minute. Serve chicken curry with or on top of spaghetti squash or whole grain rice.

For a milder recipe leave out the chile. If you don't know how to prepare spaghetti squash, click the link provided in the ingredient list.

This recipe is based on a recipe for Low Fat Creamy Chicken Curry that I found and altered.