CHICKEN CURRY

• 2 tb Butter Or Margarine
• 1 lb Bonless Chicken Breasts *
• 1 ea Lge Tomato Coarsely Chopped
• 1 ea Env. Onion Soup Mix
• 2 ts Curry Powder
• 1 c Water
• 1 /2 c Plain Yougurt
• 2 c Hot Cooked Rice
• 2 c Hot Cooke Peas

* Chicken breasts should be cut into thin strips.

~

~ In large skillet, melt butter and brown chicken

over medium heat. Stir in tomatoe, then onion recipe soup mix and

curry blended with water. Simmer covered 15 minutes or until chicken

is done. Stir in yougurt; het through but do not boil.To serve,

arrange chicken and sauce over hot rice and peas.Serve, if desired,

with flaked coconut, raisins, cashews, or almonds. MICROWAVE

DIRECTIONS:
In 2-quart casserole, heat butter at HIGH (Full Power) 1

minute. Add chicken and heat at HIGH (Full Power), covered, 5

minutes.Stir in tomato, then onion recipe soup mix and curry

blended with water.Stir in yogurt; heat at HIGH (Full Power) 1

minute. Let stand covered 5 minutes.Serve as above.