Curried Chicken Breast Recipe - Cooking Index
Curried Chicken Breast Recipe - Cooking Index
| 6 | Skinless boneless chicken - -breast | |
| 2/3 cup | 157ml | Plain nonfat yogurt |
| 1 teaspoon | 5ml | Ground coriander |
| 1 teaspoon | 5ml | Ground ginger |
| 1 teaspoon | 5ml | Sesame seed |
| 1/4 teaspoon | 1.3ml | Cayenne |
| 1/8 teaspoon | 0.6ml | Ground turmeric |
| 4 | Garlic - crushed | |
| 3 | Onions - thinly sliced (large) | |
| 1 tablespoon | 15ml | Margarine |
| Paprika to taste | ||
| 1 | Cucumber (small) |
Place chicken in ungreased rectangular baking dish. 13x9/2 inches.
Mix yogurt, coriander, ginger, sesame seed, red pepper, turmeric and garlic; pour over chicken.
Turn chicken to coat with marinade. Cover and refrigerate at least 4 hours, but no longer than 24 hours.
Heat oven to 350F.
Cook onions in margarine in 10-inch nonstick skillet over medium heat about 10 minutes, stirring frequently, until onions are tender.
Remove chicken from baking dish; stir onions into yogurt mixture in baking dish.
Place chicken on onion mixture. Sprinkle with paprika.
Bake uncovered about 1 hour or until juices of chicken run clear.
Cut cucumber length lengthwise into halves; remove seeds. Chop cucumber; sprinkle over chicken.
Source:
Betty Crocker's New Choices Cookbook
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