Curried Chicken Breasts
|Chicken breast halves||2 Pound|
|Plain yogurt||2⁄3 Cup (10.67 tbs)|
|Garlic||4 Clove (20 gm), crushed|
|Ground coriander||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Sesame seed||1 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Onions||3 Large, thinly sliced|
Remove skin from chicken breasts.
Place chicken, meaty sides up, in ungreased rectangular baking dish, 12 x 7 1/2 x 2 inches.
Mix yogurt, garlic, coriander, ginger, sesame seed, pepper and turmeric; pour over chicken.
Turn chicken to coat both sides.
Cover and refrigerate at least 4 hours.
Cook and stir onions in margarine in 10-inch skillet over medium heat until onions are tender, about 10 minutes.
Remove chicken from baking dish; stir onions into yogurt in dish.
Place chicken on onion mixture; sprinkle with paprika.
Cook uncovered in 350Â° oven until chicken is done, about 1 hour.
Cut cucumber lengthwise into halves; remove seeds.
Chop cucumber; sprinkle over chicken.