Portion Size:  ½ cup chicken and ½ cup rice

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 tablespoons oil
1 small onion	Wash, peel and chop
2 cloves garlic	Wash, peel and chop
3 tablespoons curry powder
1 teaspoon paprika
1/2 teaspoon ground ginger
½ teaspoon salt
2 ½ lbs. meatless chicken	Cut into bite-size pieces.
2 tablespoons no salt added tomato paste
4 oz. jar pimentos
2 cups plain low-fat yogurt
3/4 cup low fat coconut milk
1 lemon, juiced
1/2 teaspoon cayenne pepper
½ cup golden raisins
4 cups cooked rice	See recipe in cookbook. May use brown rice.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned.
2	Stir in garlic, curry powder, paprika, ginger, and salt. Continue stirring for 2 minutes.
3	Add chicken pieces, tomato paste, yogurt, pimentos, raisins and coconut milk.
4	Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.	Cook chicken until internal temperature reaches 165 degrees F.
5	Stir in lemon juice, raisins, and cayenne pepper. Simmer 5 more minutes. Serve over rice.