Chicken in Curry with Pecan Sauce

Name: Chicken in Curry with Pecan Sauce
Yield: 4
Ingredients: [750 grams to 1 kg] boneless, skinless chicken breast cut into small pieces; 1 cup plain non-fat yogurt; 2 chopped onions; 1 tablespoon grated ginger; 10 cloves garlic, minced; 4 sprigs fresh cilantro; 2 tablespoons curry powder; 2 tablespoons pecan sauce; 1/2 cup oil; To taste: salt and red pepper flakes; 4 tablespoons chicken broth; 1 cup low-fat cream of milk; Pecans for garnish (to be used as a topping)

1
[750 grams to 1 kg] boneless, skinless chicken breast cut into small pieces
2
1 cup plain non-fat yogurt
3
2 chopped onions
4
1 tablespoon grated ginger
5
10 cloves garlic, minced
6
4 sprigs fresh cilantro
7
2 tablespoons curry powder
8
2 tablespoons pecan sauce
9
1/2 cup oil
10
To taste: salt and red pepper flakes
11
4 tablespoons chicken broth
12
1 cup low-fat cream of milk
13
Pecans for garnish (to be used as a topping)

Ingredients

1
[750 grams to 1 kg] boneless, skinless chicken breast cut into small pieces
2
1 cup plain non-fat yogurt
3
2 chopped onions
4
1 tablespoon grated ginger
5
10 cloves garlic, minced
6
4 sprigs fresh cilantro
7
2 tablespoons curry powder
8
2 tablespoons pecan sauce
9
1/2 cup oil
10
To taste: salt and red pepper flakes
11
4 tablespoons chicken broth
12
1 cup low-fat cream of milk
13
Pecans for garnish (to be used as a topping)

Directions

1
Fry the chicken pieces with water and salt
2
Set aside 1 cup of the chicken broth
3
Sauté the oil in a pan until it's golden brown
4
Add the onion, garlic, ginger, and curry powder
5
Mix well
6
Add three or four tablespoons of chicken broth and fry well
7
Incorporate the yogurt, one spoonful at a time
8
Season with salt and red pepper flakes to taste
9
Mix well
10
Place the cooked chicken in the reserved chicken broth and let it simmer for 5 minutes
11
Join the low-fat cream of milk
12
Serve hot, garnished with pecans.