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Sauteed Chicken in Yogurt




Source of Recipe


Virginia Intermont Chefs


List of Ingredients




6 ounces chicken breast (boneless & skinless)

4 ounces plain yogurt

2 teaspoons curry powder

1 teaspoon chopped garlic

1/2 cup pickled carrot and cucumber (recipe to follow)

1 tablespoon peanut oil



Recipe



Mix yogurt, curry powder, and chopped garlic in bowl.

Put chicken breast in yogurt mixture and marinate at least 30 minutes to an hour.

Heat oil in pan.

Remove chicken from yougurt mixture and shake excess off.

Pan fry the chicken until brown on both sides and cooked through.

Remove chicken from pan and serve with pickled carrot and cucumber on top.

Pickled carrot and cucumber

Ingredients:

1 medium size cucumber

1 medium size carrot

1/2 cup granulated sugar

1/4 cup white vinegar

1/2 teaspoon salt

1 cup water

Method:

Peel carrot and cut in 2 inch sticks

Peel and seed cucumber and cut in 2 inch sticks

Combine sugar, vinegar, water and salt in saucepan and bring to boil.

Put cucumber and carrot in mixture bring to a boil and turn heat off. Cool and refrigerate overnight.