Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Chicken breast halves, bone- 1 ts Turmeric
;less and skinless 1 ts Cumin
1 ts Curry powder (spicy Madras- 1/2 ts Salt
;style preferred) Oil for sauteeing

Rub the chicken with a mixture of the curry, turmeric, cumin and
salt. Let the chicken sit for 5 to 10 minutes.

In large skillet, heat oil over medium heat. Add chicken and cook
for 5 to 7 minutes. Turn and cook 5 to 7 minutes longer. Check for
doneness, cooking just until done; don't overcook.

Transfer chicken to a warm plate; slice. Place slices over bed of
rice or bulghur pilaf (see following recipe).

Meanwhile, turn heat to high under skillet. Add 2 tablespoons water
or chicken broth and stir rapidly, scraping up browned bits in bottom
of skillet. Let sauce bubble briefly, then pour over chicken slices.

Serve immediately.

Per serving: 247 CALORIES, 1g CARBOHYDRATES, 104mg CHOLESTEROL, 358mg
SODIUM, 38g PROTEIN, 9g FAT (2g sat)

By cookbook author Donna Forsman, as reported by Candy Sagon (THE
WASHINGTON POST), reprinted in THE OLYMPIAN, 4/5/95.

Typed for you by Iris Grayson
Submitted By IRIS GRAYSON On 04-07-95

Browse by categories