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