Curried chicken

Approx. 150 Calories per serving. Recipe makes 2 servings.

I have never really tried to make an Indian curry dish before. The flavor on this was good, but evaporating the water off and serving it "dry" rather than floating in a curry sauce seemed to be a mistake. The curry powder dried out and the chicken and vegetables had a grainy texture to them. If I make this again, I will keep the liquid and serve it over rice.

Ingredients

• 4 0z boneless skinless chicken breast
• 2 cups zucchini
• 1 cup red bell pepper
• 1/2 cup onion
• 1 1/2 cup tap water
• 1 Tbs sliced ginger
• 1 Tbs curry powder
• 1/2 tsp cardamom

Directions

1. Chop the vegetables.
2. Add water, ginger, and chicken to a frying pan.
   Heat until chicken is cooked through.
3. Add zucchini, onion, bell pepper, curry powder and cardamom.
4. Coat chicken and vegetables.
5. Cook until vegetables are tender (not mushy).
6. (I evaporated off the water, but I wouldn't recommend this, since it left everything with a grainy texture. Instead, keep the water and serve over rice.)