Yield: 4 Servings
|2 cups||Boned chicken|
|¼ teaspoon||Black pepper|
|1 cup||Sour cream|
|¼ cup||Vegetable oil|
|1||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