Curried Chicken Ragout
from Lillian Hoyt
2 T Oil
1 large Onion
1 or 2 yellow squash cut into pieces
1 t minced Garlic
1 ½ t mild Curry Powder
4 uncooked Chicken Breasts
1 C Chicken Broth
2 medium Tomatoes
1 T chopped Cilantro
¾ C plain Yogurt
Salt and Pepper to taste
3 C cooked Rice
Heat oil in skillet. Sauté onion and squash. Stir in garlic and curry. Add chicken breasts, chicken broth, and tomatoes.
Bring all items to a boil. Reduce heat to medium-low, cover and simmer until chicken is cooked through. Add yogurt and bring to a simmer. Season with salt. Garnish with cilantro. Serve with rice.
from Lillian Hoyt
2 T Oil
1 large Onion
1 or 2 yellow squash cut into pieces
1 t minced Garlic
1 ½ t mild Curry Powder
4 uncooked Chicken Breasts
1 C Chicken Broth
2 medium Tomatoes
1 T chopped Cilantro
¾ C plain Yogurt
Salt and Pepper to taste
3 C cooked Rice
Heat oil in skillet. Sauté onion and squash. Stir in garlic and curry. Add chicken breasts, chicken broth, and tomatoes.
Bring all items to a boil. Reduce heat to medium-low, cover and simmer until chicken is cooked through. Add yogurt and bring to a simmer. Season with salt. Garnish with cilantro. Serve with rice.
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