Food For Thought

Ingredients:
1 container (8 ounces/1 cup) low-fat yogurt
1 tablespoon lemon juice
1 ¼ teaspoons each sugar and salt
1 teaspoon paprika
½ teaspoon ground coriander
¼ teaspoon curry powder
1 sweet red pepper, ½-inch diamonds
1 ½ pounds boneless, skinless chicken thighs, cut into 2-inch chunks
1 ½ cups uncooked white rice
¼ teaspoon cumin seeds
1 cup frozen green peas
2 tablespoons cornstarch mixed with 2 tablespoons water
½ cup sour cream

Directions:

1. Mix first 8 ingredients (yogurt, lemon juice, sugar, salt, paprika, coriander, curry powder, pepper) in bowl. Add chicken. Cover; refrigerate 30 minutes.

2. Cook rice, cumin in 3 cups water according to package directions in pan; add peas last 5 minutes. Reserve.

3. Simmer chicken with marinade in second pan 12 minutes. Add cornstarch; cook to thicken, 2 minutes. Add sour cream; heat (don't boil). Serve over rice.

Serves 4.