Yield: 4 Servings
Measure | Ingredient |
---|---|
2 cups | Boned chicken |
1½ teaspoon | Salt |
¼ teaspoon | Turmeric |
1 tablespoon | Cumin |
¼ teaspoon | Black pepper |
1 cup | Sour cream |
¼ cup | Vegetable oil |
1 \N | Tomato, thinly sliced |
2 smalls | Yellow onion, sliced into rings |
1 tablespoon | White wine vinegar |
1 large | Bell pepper, seeded and chopped |
1. In a bowl place chicken, salt, turmeric, cumin, black pepper and sour cream, mix well and let stand for 1 hour.
2. Heat the oil in a frying pan over medium heat, saute the chicken until almost tender, about 4 minutes. 3. Add the tomato, onion, vinegar and bell pepper, saute well for another 4-5 minutes until heated through.
Serving Ideas : Basmati rice and curried veggies NOTES : Formatted by: L. Fulton Recipe by: Under the Golden Pagoda - Best of Burmese Cooking Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by Lu <recipelu@...> on Mar 13, 1997