Yogurt Chicken Curry
|Washington fryer||2 (Whole)|
|Water||1⁄2 Cup (8 tbs)|
|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|
|Plain yogurt||8 Ounce|
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.