chicken curry
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| 2 Tbsp | butter or margarine |
| 1 lb. | boneless chicken breasts * |
| 1 large | tomato coarsely chopped |
| 1 envelope | onion soup mix |
| 2 tsp | curry powder |
| 1 cup | water |
| 1/2 cup | plain yogurt |
| 2 cup | hot cooked rice |
| 2 cup | hot cooked peas |
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| * chicken breasts should be cut into thin strips. |
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| in large skillet, melt butter and brown chicken over medium heat. stir in |
| tomato, then onion recipe soup mix and curry blended with water. simmer |
| covered 15 minutes or until chicken is done. stir in yogurt; heat through |
| but do not boil. to serve, arrange chicken and sauce over hot rice and |
| peas. serve, if desired, with flaked coconut, raisins, cashews, or |
| almonds. microwave directions: in 2-quart casserole, heat butter at high |
| (full power) 1 minute. add chicken and heat at high (full power), covered, |
| 5 minutes. stir in tomato, then onion recipe soup mix and curry blended |
| with water. stir in yogurt; heat at high (full power) 1 minute. let stand |
| covered 5 minutes. serve as above. |
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| servings: 4 |
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| (ID: 73246) Mirror: rec.food.recipes: Sun, Apr 20, 2003 |