Source: dLife

Chicken with raisins, peas, chickpeas, and cauliflower.

Servings

2 tsp Oil, corn
1 medium onions , minced
2 medium garlic cloves , minced
1.5 lb boneless skinless chicken breasts , cut into 2-inch pieces
1 tbsp curry powder
1 cup sliced carrots , on the diagonal
1 cup fresh cauliflower , florets
1.5 cup Milk, evaporated, nonfat/skim
0.5 cup canned garbanzo beans (chickpeas), unsalted , drained
0.25 cup Raisins, seedless
0.5 cup Peas, green, sweet, frozen , thawed and drained
1 tbsp cornstarch (or arrowroot powder)
2 tbsp cold water

1 In a large pot, heat the oil over medium-high.
2 Place the onion, garlic, and chicken in the pot; cook for about 5 minutes, or until the chicken is cooked.
3 Pour in the curry powder, and cook for another 3 minutes.
4 On a steamer over boiling water, steam the carrots and cauliflower for 5-6 minutes. Once done, add to the chicken.
5 Pour the evaporated skim milk into the chicken; cook over medium-heat for 5 minutes.
6 Add the chickpeas, raisins, and peas to the chicken.
7 In a small bowl, combine the cornstarch with 2 tbsp water, and mix together.
8 Pour cornstarch mixture into the chicken pot, and cook for about 3-5 minutes, or until the sauce thickens.