Curried Chicken Breasts

Cuisine: Indian

Category: poultry

Servings: 6


6 skinless boneless chicken breast
halves (about
1-1/2 pounds)
2/3 cup plain nonfat yogurt
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon sesame seed
1/4 teaspoon ground red pepper
1/8 teaspoon ground turmeric
4 cloves garlic, crushed
3 large onions, thinly sliced
1 tablespoon margarine
1 small cucumber


Place chicken in ungreased rectangular baking dish, 13 X 9 X 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 350 degrees. 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 lengthwise into halves; remove seeds. Chop cucumber; sprinkle over chicken. 6 servings

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