Chicken Curry

Yields:	4 servings
Rate this Recipe

2	tablespoons	butter	or margarine
1	pound	chicken breast halves, boneless and skinless
1	each	tomato	coarsely chopped
1	pkg	onion soup mix
2	teaspoons	curry powder
1	cup	water
1/2	cup	yogurt	plain
2	cups	rice	cooked, hot
2	cups	green peas	cooked, hot

* Chicken breasts should be cut into thin strips.

In large skillet, melt butter and brown chicken over medium heat. Stir in tomato, then onion recipe soup mix and curry blended with water.

Simmer covered 15 minutes or until chicken is done. Stir in yougurt; heat 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.

Out of all the recipes for sunflower seeds, I have found this recipie the least time consumeing and accurate.

Reviewed by Venezk14273