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Yogurt Chicken Curry

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Ingredients
  Washington fryer 2 (Whole)
  Water 1⁄2 Cup (8 tbs)
  Cornstarch 2 Tablespoon
  Butter 2 Tablespoon
  Bay leaf 1 , crumbled
  Flaked coconut 1⁄4 Cup (4 tbs)
  Green onion 1 , minced
  Curry powder 1 1⁄2 Tablespoon
  Chili powder 3⁄4 Tablespoon
  Cinnamon 3⁄4 Tablespoon
  Salt 1⁄2 Tablespoon
  Plain yogurt 8 Ounce
Directions

Halve, skin and bone chicken breasts.
Cut chicken_,ihto 3/4 cubes.
Combine water, cornstarch, butter and onion in 1 1/2 qt. ovenproof glass baking dish with lid.
Cover and cook with full power in microwave oven 2 minutes, stirring once.
Add chicken, curry powder, chili powder, cinnamon, salt and bay leaf.
Cover and cook 4 minutes longer, stirring twice.
Stir in coconut and yogurt.
Serve with rice and a condiment plate of sliced fruit, flaked coconut, peanuts, wine soaked raisins, steamed Julienne green beans and chutney, as desired.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Curry
Ingredient: 
Chicken

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