Indian Chicken

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Serves: 6

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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