Ingredients

For the Stew:1 cup julienned carrots 1 cup thinly sliced onion 2 garlic cloves, minced 2 teaspoons olive oil or canola oil 1 pound boneless skinless chicken breasts, cut into 1-inch cubes 1 tablespoon all-purpose flour 1/4 cup water 3 tablespoons white wine or chicken broth 1 cup (8 ounces) fat-free plain yogurt 1 cup fresh or frozen peas 1/4 teaspoon each curry powder, salt, pepper, ground cumin and ginger For the Biscuits: 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 4 1/2 teaspoons cold butter or stick margarine 1/2 cup fat-free plain yogurt 1 1/2 teaspoons dried parsley flakes

Description

Chicken Biscuit Stew, Recipe

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