Almond Curry Chicken
- Yield: 4 servings
- 1/2cup all purpose flour
- 3/4cup bread crumbs
- 1/2cup whole almonds, chopped
- 4tablespoons cilantro, chopped
- 3teaspoons curry powder
- 1-- egg
- 1/2cup milk
- 1 1/2pounds boneless, skinless chicken breasts
- -- cooking oil
- Yogurt Dipping Sauce
- 1-- 6 ounce carton plain yogurt
- 2tablespoons cilantro, chopped
- 1tablespoon honey
Combine all ingredients for Yogurt Dipping Sauce. Refrigerate until ready to use.
Place the flour in a shallow dish.
Combine bread crumbs, almonds, cilantro and curry powder in another shallow dish.
Beat egg and milk together, set aside.
Slice chicken lengthwise into 2 inch strips.
Dredge chicken in flour, egg mixture and almond mixture, in that order.
Heat oil in a large skillet. Carefully add chicken strips to the oil. Cook over medium heat for 10 to 12 minutes or until chicken is no longer pink, turning once.
Serve with Yogurt Dipping Sauce