As promised, here's the chicken curry recipe that we made last week. It's pretty much exactly as found in the Weight Watcher's Cookbook...but is not spicy as the recipe claims.
Spicy Chicken Curry
2 garlic cloves, peeled and minced
1/2 tsp salt
1 Tbsp oil
2 onions, thinly sliced
2 tsp fresh ginger, peeled and minced
1 Tbsp curry powder
4 (1/2 lb) chicken breasts (I think we used thighs because we have a ton of them)
1 cup chicken broth
1/3 cup plain yogurt (I substituted coconut milk instead)
2 cups cooked rice
Heat 2 tsp oil in a large skillet over medium heat. Add onions and cook, stirring, until softened (about 5 minutes). Add garlic, ginger, and curry, cook, stirring, until fragrant. Transfer to a bowl.
Add reamining 1 tsp oil to skillet. Add chicken and cook, turning until lightly browned, about 4 minutes per side. Add broth and oinion mixutre; bring to a boil. Reduce heat and simmer, covered, until chicken is cooked through (about 15 minutes). Transfer chicken to a platter and keep warm.
Bring the liquid in the pan to a boil over high heat; boil until reduced by half (about 8 minutes). Remove skillet from heat and whisk in yogurt (or coconut milk) until blended. Spoon sauce over chicken and serve over rice.
If you want leftovers, I would definitely double the recipe!