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Print this Recipe    Chicken Curry

Diabetic, Low-Fat Evil Jungle Princess

2 Tbsp. yogurt cheese, (strained yogurt)
2 Tbsp. evaporated skim milk
1/4 cup low-sodium chicken broth
1/4 tsp. coconut extract
1/2 tsp. cornstarch
1/2 tsp. chili powder
1 tsp. peanut oil
2 cloves garlic, peeled and chopped
2 Tbsp. lemon grass, finely chopped
2 kaffir lime leaves, soften in warm water, finely chop
8 ozs. skinless, boneless, chicken breast, sliced 2 x 1/4 inch strips
1 tsp. sugar
7 fresh mint leaves
1 tbsp. fish sauce
1/2 tsp. cayenne or to taste
1 tbsp. lime juice, freshly squeezed or to taste
2 cups. Chinese cabbage, thinly sliced
2 cups. red cabbage, thinly sliced
1 2/3 cups. enoki mushrooms

Combine the yogurt, milk, chicken stock, coconut extract, cornstarch,
and chili powder in a small bowl. Stir until smooth with a wire
whisk and set aside. Heat the oil in a large skillet and cook the
garlic, about 1 minutes. Remove and discard the garlic.Add the
lemon grass,lime leaves, chicken, and stir-fry until the chicken
turns white and loses its raw look. Ad the yogurt mixture and
stir-fry until the chicken turns completely white and the sauce
has cooked down into a coating, not floating cream. Stir in the
sugar, mint leaves, and fish sauce. Add the cayenne. Pour in the
lime juice, to taste. Remove from heat and keep warm. Cook the
cabbage slices and mushrooms in a hot skillet with just enough
stock or water to create a little stream. Toss until heated through,
about 2 minutes.

To serve: Lay the cabbage on warm dinner plates and spoon the sauced
chicken on top. Serve with a small bowl of steaming short-grain
white rice on the side.


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