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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
In a large nonstick skillet, saute the carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes. Combine the flour, water and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1-1/2-qt. baking dish coated with nonstick cooking spray; keep warm.
For biscuits, combine flour, baking powder, baking soda and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop eight mounds over warm chicken mixture. Bake, uncovered, at 350 degrees F for 25-35 minutes or until biscuits are golden brown and stew bubbles around the edges.
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