Ingredients
- Yogurt Sauce:
- 2 tbsp. corn oil
- 1 tbsp. minced fresh ginger
- 2 tsp. curry powder
- 2 tsp. ground fennel seed
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 2 cups plain yogurt
- 1 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 tsp. fresh lemon juice
- 1 tbsp. minced fresh cilantro or parsley
- 3/4 cup flour
- 1 tsp. salt
- 2 tsp. freshly ground black pepper
- 3/4 tsp. curry powder
- 3/4 tsp. ground coriander
- 1/4 tsp. ground cumin
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. cardamom
- 3 eggs, beaten
- 2 tsp. ground turmeric
- 16 tomato slices, each 1/4 inch thick
- 1/2 cup unsalted butter
- 8 chicken breasts, halved boned and skinned
- 1 tbsp. minced fresh cilantro or parsley
Preparation
Step 1
combine all sauce ingredients; set aside. Serve at room temperature.
Sift together flour, salt, pepper, curry powder, coriander, cumin, cinnamon, nutmeg and cardamom in wide shallow dish. In another shallow dish, beat eggs and tumeric. Heat the tomato slices in a rimmed tray in a 350 degree oven for 5 minutes. Heat unsalted butter until hot in a skillet large enough to hold the chicken in a single layer. Pound each halved chicken breast between 2 pieces of waxed paper until 1/4 inch thick. Dip each chicken breast first in flour mixture, shaking off excess, then coat with egg, letting the excess drip off. Saute chicken for 2 minutes on each side over medium heat. Serve at once topped with a warm tomato slice drizzled with some sauce and sprinkled with minced cilantro or parsley. Pass the remaining sauce.
The tangy Yogurt Sauce is a delicious accompaniment to this mild, curried chicken and creates a memorable dish.
CREME DE COLORADO COOKBOOK