Old Bear's Recipe of the Month
October 1996

                    Curried Chicken Breasts
                    -----------------------      

This is a reduced fat receipe which uses non-fat yogurt as the 
base for a creamy curry sauce.  (This recipe contains 260 calories 
and 7 grams of fat per serving, compared with 330 calories and 
17 grams of fat for a similar recipe made with sour cream.)

     6 small   boneless, skinless chicken breast halves (approx. 2 lbs.)
 1 1/3 cups    plain non-fat yogurt
     2 cloves  garlic
     1 tsp     curry powder
     1 tsp     ground ginger
   1/2 tsp     salt
   1/8 tsp     ground red pepper (cayenne)
     1 Tbsp    margarine or butter
     2 large   onions, thinly sliced
     1 small   cucumber (optional)
     1 Tbsp    paprika (more or less, as desired)
                    
Place the chicken breasts in a rectangular glass baking dish, 
(13"x9"x2").  

Mix yogurt, curry powder, ginger, salt and red pepper.  
Pour over chicken.  Turn chicken to coat.  Cover and refrigerate 
at least 4 houts but no longer than 24 hours.  

Heat oven to 350 degrees F.  Melt margarine in a 10" skillet over 
medium heat.  Cook onions in margarine, stirring occassionally, 
until tender.  

Place onions in dish with chicken, sprinkle with paprika.  Bake for 
one hour or until juice is no longer pink when center of thickest 
pieces are cut.  Remove from oven.

Cut cucumber lengthwise in half and remove seeds.  Chop cucumber and 
sprinkle over chicken.

Yield: 6 servings.


source: Colombo Yogurt