Curried Chicken Breasts With Tomatoes And Fragrant Yogurt Sauce

  1. 1. YOGURT SAUCE: Combine all ingredients for the sauce and set aside. Serve at room temperature.
  2. 2. CHICKEN: Sift together the flour, salt, pepper, curry powder and spices in a wide shallow bowl or pie tin. Beat the eggs with the turmeric and put in another shallow container. Heat the tomatoe slices on a rimmed tray in a 350 degree oven for five minutes. Heat the clarified butter until hot in two skillets (or other pans large enough to hold the chicken in a single layer). Dip each piece of chicken first in the flour mixture, shake off the excess and then coat with the egg, letting the excess drip off. Saue the chicken for 2 minutes on each side over medium heat. Serve at once, topped with two warm tomatoe slices, each drizzled with some of the sauce and dusted with the minced parsley. Pass the extra sauce at the table.

ogurt sauce, corn oil, ginger, garlic, curry powder, fennel seeds, cumin, coriander, plain yogurt, salt, pepper, lemon juice, cilantro, or, parsley, chicken, flour, salt, pepper, curry powder, coriander, cumin, cinnamon, nutmeg, cardamom, eggs, turmeric, tomatoes, butter, chicken, parsley

Taken from www.epicurious.com/recipes/member/views/curried-chicken-breasts-with-tomatoes-and-fragrant-yogurt-sauce-50116248 (may not work)

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