Curried Country Chicken

 

2

boneless skinless chicken breasts (about 1/2 lb), cut into 1-inch pieces

1/4

cup chopped onion (1 small)

1/4

cup chopped green bell pepper

1

can (14.5 oz) diced tomatoes, undrained

1/4

cup golden raisins

1/2

to 1 teaspoon curry powder

1/8

teaspoon salt

1/8

teaspoon ground nutmeg

2/3

cup Bisquick Heart Smart® mix

3

tablespoons cornmeal

1/3

cup fat-free (skim) milk

• 1 In 3-quart nonstick saucepan, cook chicken over medium-high heat 3 minutes, stirring occasionally, until no longer pink in center. Stir in onion and bell pepper. Cook about 2 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, raisins, curry powder, salt and nutmeg. Heat to boiling.
• 2 Meanwhile, in small bowl, stir Bisquick mix, cornmeal and milk until soft dough forms.
• 3 Drop dough by 4 spoonfuls onto hot chicken mixture. Reduce heat to medium-low. Cover; cook 10 to 12 minutes or until dumplings are dry.