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Marinade:
1. Place chicken pieces in a large resealable plastic bag.
2. Add fresh lemon juice, minced garlic, curry powder, minced onion, and extra virgin olive oil to small bowl. Stir to combine.
3. Add marinade to the chicken in the resealable bag.
4. Seal the bag and move chicken around in marinade to coat.
5. Refrigerate for 6 hours.
Cooking:
1. Spray a large skillet with nonstick olive oil cooking spray.
2. Saute chopped onion over low heat until soft, about 4 minutes.
3. Stir curry powder in with onion.
4. Increase heat to medium, add chicken, and saute 5 minutes. Stir frequently.
5. Reduce heat to low. Add zucchini and cook 2 additional minutes. Stir occasionally.
6. Stir in tomato sauce and frozen peas. Simmer 5 minutes.
7. In small bowl, combine cornstarch with strained yogurt.
8. Stir in yogurt mixture and simmer 1 additional minute.
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