1 tablespoon olive oil
3/4 cup chopped onion
2 cloves minced garlic
2 teaspoons curry powder
1-1/2 pounds boneless, skinless chicken breasts or chicken thighs cut into 3/4-inch chunks
2 cups 1/4-inch thick carrot slices (3 to 4 carrots) or
2 cups baby carrots sliced lengthwise
1/4 cup chicken broth or water
1 cup plain yogurt
1 teaspoon cornstarch
3/4 cup Sun-Maid Chopped Dates
2 tablespoons chopped parsley
Salt and pepper
1/3 cup toasted, slivered almonds (optional)
Heat oil in a large skillet on medium-high heat.
Saute onion and garlic 2 minutes or until softened.
Stir in curry and cook 30 seconds. Push onions to one side of pan.
Add chicken and cook on high heat stirring once or twice until chicken begins to brown, about 4 minutes.
Stir in carrots and broth.
Cover and cook on medium heat 5 minutes or until chicken is done and carrots are tender.
Mix together the yogurt and cornstarch.
Add to chicken, stirring constantly over medium heat until thickened, about 2 minutes. Do not boil.
Stir in dates and parsley.
Season to taste with salt and pepper.
Garnish with almonds and serve with rice or couscous.