Chicken Curry
INGREDIENTS:
2 tb Butter Or Margarine
1 Lge Tomato Coarsely Chopped
2 ts Curry Powder
1/2 c Plain Yougurt
2 c Hot Cooke Peas
1 lb Bonless Chicken Breasts *
1 Env. Onion Soup Mix
1 c Water
2 c Hot Cooked Rice
2 tb Butter Or Margarine
1 Lge Tomato Coarsely Chopped
2 ts Curry Powder
1/2 c Plain Yougurt
2 c Hot Cooke Peas
1 lb Bonless Chicken Breasts *
1 Env. Onion Soup Mix
1 c Water
2 c Hot Cooked Rice
* Chicken breasts should be cut into thin strips.
In large skillet, melt butter and brown chicken over medium heat. Stir in tomatoe, then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes or until chicken is done. Stir in yougurt; het through but do not boil. To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almonds.
MICROWAVE DIRECTIONS:
In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato, then onion recipe soup mix and curry blended with water. Stir in yogurt; heat at HIGH (Full Power) 1 minute. Let stand covered 5 minutes. Serve as above.
In large skillet, melt butter and brown chicken over medium heat. Stir in tomatoe, then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes or until chicken is done. Stir in yougurt; het through but do not boil. To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almonds.
MICROWAVE DIRECTIONS:
In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato, then onion recipe soup mix and curry blended with water. Stir in yogurt; heat at HIGH (Full Power) 1 minute. Let stand covered 5 minutes. Serve as above.