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Chicken Curry




Source of Recipe


Debbie


List of Ingredients




Chicken Curry


2 tablespoons Butter Or Margarine
1 pound Bonless Chicken Breasts *
1 each Lge Tomato Coarsely Chopped
1 each Env. Onion Soup Mix
2 teaspoons Curry Powder
1 cup Water
1/2 cup Plain Yougurt
2 cups Hot Cooked Rice
2 cups Hot Cooke Peas



Recipe



* 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.