Curried Chicken Breasts Recipe
Ingredients
| Chicken breast halves | 2 Pound | |
| Plain yogurt | 2⁄3 Cup (10.67 tbs) | |
| Garlic | 4 Clove (20 gm), crushed | |
| Ground coriander | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Sesame seed | 1 Teaspoon | |
| Cayenne pepper | 1⁄4 Teaspoon | |
| Turmeric | 1⁄8 Teaspoon | |
| Onions | 3 Large, thinly sliced | |
| Butter | 2 Tablespoon | |
| Paprika | 1 Teaspoon | |
| Cucumber | 1 Small |
Nutrition Facts
Serving size: Complete recipe
Calories 2188 Calories from Fat 598
% Daily Value*
Total Fat 68 g104%
Saturated Fat 28.7 g143.6%
Trans Fat 0 g
Cholesterol 84.1 mg28%
Sodium 121.2 mg5%
Total Carbohydrates 114 g38.1%
Dietary Fiber 22.2 g88.9%
Sugars 48.6 g
Protein 294 g588.5%
Vitamin A 82.7% Vitamin C 139.6%
Calcium 55.1% Iron 34.3%
*Based on a 2000 Calorie diet
Directions
Place chicken, meaty sides up, in ungreased rectangular baking dish, 12 x 7 1/2 x 2 inches.
Mix yogurt, garlic, coriander, ginger, sesame seed, pepper and turmeric; pour over chicken.
Turn chicken to coat both sides.
Cover and refrigerate at least 4 hours.
Cook and stir onions in margarine in 10-inch skillet over medium heat until onions are tender, about 10 minutes.
Remove chicken from baking dish; stir onions into yogurt in dish.
Place chicken on onion mixture; sprinkle with paprika.
Cook uncovered in 350° oven until chicken is done, about 1 hour.
Cut cucumber lengthwise into halves; remove seeds.
Chop cucumber; sprinkle over chicken.
Chef
