Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Chicken----- -split
1 c Yogurt * Sauce-----
1 tb Garlic -- minced 2 tb Olive Oil
1/2 ts Ground Cumin 1/2 ts Garlic -- minced
1/2 ts Curry Powder 1/2 c Red Onion -- dried
1/4 ts Cayenne 1/2 c Cucumber -- peeled and
1/4 ts Dry Mustard -diced
1/8 ts Celery Seeds 1/8 ts Curry Powder
1/8 ts Ground Ginger 1/8 ts Ground Cumin
1/8 ts Grated Nutmeg 1/8 ts Cayenne
1 ts Kosher Salt 2 c Tomatoes -- cored and
2 Boneless Chicken Breasts -- -chopped

* Preferbly goat's milk yogurt, but you can use whole-milk or low-fat
plain yogurt.

1. In a nonreactive bowl, combine the yogurt with all the remaining
ingredients except the chicken. Stir to blend well, add the chicken
breasts, and marinate, covered and refrigerated, at least 3 hrs, or
overnight for richer flavor.

2. For the sauce, heat the olive oil in a medium saucepan over
moderate heat. Saute the garlic, onion, and cucumbers until softened,
about 5 mins. Stir in the curry, cumin, and cayenne. Add the tomatoes
and simmer until juicy, about 10 mins.

3. Preheat a broiler grill, grill pan, or outdoor grill.

4. Remove the chicken from the marinade and set aside. Add 1/2 cup of
the marinade to the tomato sauce. Bring to a boil, lower the heat,
and simmer 1 min.

5. Puree the sauce in a blender or food processor. Strain through a
sieve into a nonreactive saucepan and season with 1/2 tsp salt. Keep
the sauce warm.

6. Cook the chicken breasts over a hot grill until cooked through but
still juicy, about 5 mins for each side. Alternatively, cook the
chicken breasts under a preheated broiler, 4 to 5 mins per side.

7. Transfer the chicken breasts to a platter and serve with the warm
sauce.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1

From: Dan Klepach Date: 08-23-95 (22:44) (159)
Fido: Cooking

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