Ingredients
1 cup julienned carrots1 cup thinly sliced onion2 garlic cloves, minced2 teaspoons olive oil1 pound boneless skinless chicken breast, cut into 1-inch cubes1 tablespoon all-purpose flour1/4 cup water3 tablespoons white wine or chicken broth1 cup (8 ounces) fat-free plain yogurt1 cup fresh or frozen peas1/4 teaspoon each curry powder, salt, pepper, ground cumin and gingerBISCUITS:1 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt4-1/2 teaspoons cold butter1/2 cup fat-free plain yogurt1-1/2 teaspoons dried parsley flakes
Preparation
In a large nonstick skillet, saute the carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes. Combine the flour, water and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1-1/2-qt. baking dish coated with cooking spray; keep warm.
For biscuits, combine flour, baking powder, baking soda and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop eight mounds over warm chicken mixture.
Bake, uncovered, at 350° for 25-35 minutes or until biscuits are golden brown and stew bubbles around the edges.
