"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Raita Recipe

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This recipe for Chicken Raita, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Longo
Added: Tuesday, September 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breasts
2 T. butter or margarine
1 T. vegetable oil
1 bunch of green onions, trimmed and chopped
1/4 of a cucumber, diced
salt and pepper (to taste)
good pinch of garlic powder
2/3 c. plain yogurt
1 level tsp. cornstarch
1 level T. freshly chopped mint or 1 level tsp. dried mint

Directions:
Directions:
Cut the chicken into 3/4 in. cubes. Heat butter and oil in a large skillet. Add chicken and fry briskly until browned and almost cooked through, about 8 min. Add the onions to the pan and continue to cook 3 to 4 min. Add cucumber and continue cooking for 5 min., stirring occasionally. Add salt, pepper and garlic powder. Blend the yogurt with the cornstarch and add to the chicken along with mint. Bring slowly to a boil; stirring constantly. Simmer gently for 2 to 3 min. until slightly thickened. Add additional seasoning if needed and serve with sprigs of mint. Yield: 4 servings.

Personal Notes:
Personal Notes:
Dana suggests to serve over rice for dinner or, chilled with fluffy rolls for lunch.

 

 

 

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