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I am here to say THANK YOU! Your software is great!!!
When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.
Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!
Debi Self Read more...
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Indian Chicken
DVO
Recipe Center
Serves:
6
![](images/chicken.gif)
2 large onions, sliced
4 carrots, sliced in coins
2 tablespoons olive oil or butter
2 cloves garlic, crushed
1 tablespoon curry powder
3 tablespoons soy sauce (lower sodium)
1 tablespoon honey
1/2 cup orange juice
1/2 cup water
1 fresh green chili pepper (hot or very hot, to taste), seeded, chopped
1/4 cup raisins (optional)
1 cup plain yogurt
6 chicken breast halves or thighs
Preheat oven to 350 F. Sauté the onions and carrots in olive oil for 2 minutes. Add garlic and curry powder. Cook for 5 minutes more. Add the soy sauce, honey, orange juice, water, chili, and raisins. Simmer for 10 minutes. Remove from heat and stir in yogurt.
Coat a 2-1/2 to 3 quart casserole dish with non-stick spray. Arrange the chicken into the dish. Pour the sauce over the chicken, cover and bake for 45 minutes. Remove the cover and bake 15 more minutes or until chicken is tender. Serve over brown rice or couscous.
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